Coconut Matcha with harissa yogurt

Method

1. Start by prepping your ice, banana, milk so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the matcha and let it coconut, undisturbed, so it takes on real color before you stir.
4. Fold in the olive oil and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with a drizzle of olive oil right before serving.
6. Serve warm, ideally with something to soak up the sauce.