There's something quite decadent about grilling stone fruit, maybe it's because the season always seems so short and they're so delicious served cold and fresh. While that's true of nectarines they same can't always be said of apricots. Often dry and disappointing, grilled apricots are moist and soft and combine perfectly with fresh cherries. This is a terrifically healthy start to the day. With antioxidants from the fruit, omega 3 fat in the flaxseed oil and pepitas, rich in magnesium, iron and zinc. It's a delicious and very pleasurable way to detox.
In a frying pan, dry roast the almonds and pepitas until the almonds turn golden and the pepitas start to pop.
Heat a hot plate or oven grill (if using a BBQ grill wipe it over when hot with lemon juice to remove traces of savoury cooking).
Cut the nectarines and apricots in half removing the stone.
Grill for 1 - 2 minutes each side.
Arrange the fruit in a bowl, sprinkle with the almond and pepitas, top with natural yoghurt, flaxseed oil, prunes and cherries.
Note: Freestone nectarines are those where the stone comes away easily from the fruit. They are often less juicy than "clingstone" (where the stone does not come away easily) but perfect for grilling. If unavailable slice the cheeks off (as you would a mango) to grill.
Makes 6 servings
| Prep Time: | 10 mins |
| Cooking Time: | 5 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Breakfast, Salad | |
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| Nutritional Information - Per Serve | |
| Kj | 1594 kj |
| Calories | 381 kcal |
| Fat | 19.6 g |
| Saturated Fat | 2.6 g |
| Total Carbohydrate | 35.6 g |
| Total Protein | 10.7 g |
| Fibre | 8.3 g |
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