Chop the hazelnuts coarsely. In a skillet fry chopped hazelnuts, ground walnuts, butter, honey, and thyme for a couple of minutes, until they become golden. Stir every 10 seconds. Remove from the heat and stir for another minute, then transfer the mixture to a big plate and lay it out evenly. Wait until it cools down.
Boil milk and pour it over poppy seeds. Add honey and mix well.
Cut strawberries into very small pieces of approx. 0,5 cm.
Add honey to yogurt and mix well. If you are using crystallized honey, melt it over a saucepan of simmering water.
Take six 2 dl glasses and divide half of the poppy seed mixture on the bottom. Continue with half of the strawberries, yogurt, and hazelnuts mixture. Continue with the other half of the mixtures.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu