200g honeydew melon, cut into chunks
250g Greek yoghurt (use dairy free if preferred)

for the nut topping:

1 tbsp butter
1 tbsp honey
30g pistachios
½ tsp ground cinnamon

Melt the butter in a saucepan over a low heat. And the honey, nuts and cinnamon and stir well. 

Cook for 2 minutes, stirring occasionally. 

Spread the nuts onto a tray lined with baking paper and leave for 5 minutes. 

Sprinkle the nuts over the yoghurt. Serve with the melon.

Store any leftover nuts in an airtight container for up to 1 week.

Store any leftover melon in an airtight container and refrigerate for up to 3 days.