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Dried fruit salad
breakfast | serves 2
1. Roughly chop the apricots and figs and place in a bowl with the blueberries, orange juice and zest. Leave to macerate for 30 minutes. Heat a frying pan and toast the nuts, then remove and set aside. Add the fruit to the pan and heat through. Mix the nuts back in and serve with the yoghurt and honey.
Recipe Laura Fyfe
Photo Dan Jones
from Issue 26
ingredients
• 150g dried apricots• 150g dried figs
• 50g dried blueberries
• Juice of 1 orange, zest of half
• 50g pecan nuts
• 2 tbsp Greek-style yoghurt
• A drizzle of honey