Yoghurt with zucchini jam, granola, and matcha tea

Method

A day in advance 1. Using a mandolin, thinly slice the zucchini lengthwise, placing it directly into a pot. 2. Cover the zucchini with peeled and thinly sliced ginger. Combine the vanilla pod, sugar, lime zest and juice, and pour over the zucchini. 3. Let the mixture sit overnight until the zucchini has released a lot of liquid and the sugar is dissolved. Day of 4. Cook the zucchini mixture on high heat for 5–10 minutes. 5. Remove the zucchini and strain it, reserving the liquid. Put the liquid in a pot and reduce it at medium-high heat until it is a medium thick syrup, about 5–15 minutes. 6. Put your cooked zucchini into the warm syrup and leave them off the heat to stew together for 30 minutes. Transfer them to a jar. 7. The jam will keep in the fridge for a month or so. To assemble 8. Use a piping bag to put a large dollop of yoghurt onto a deep plate. Add the zucchini jam on top and 1–2 large spoonfuls of granola. Finish off with freshly picked basil leaves and a dusting of high-quality matcha tea.