Mix the nuts with the salt, vanilla and maple syrup, spread on a baking tray lined with baking paper.
Bake for approx. 20 mins. in the centre of an oven preheated to 160°C. Remove from the oven, leave to cool.
Bring the strawberries to the boil with the water, vanilla and maple syrup, reduce the heat, cook over a medium heat for approx. 5 mins. Allow to cool slightly, puree with a hand blender.
To serve & decorate
Divide the strawberry puree into bowls, top with the yoghurt, decorate with the crunchy nut topping, strawberries and mint.