Dried fruit salad

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


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

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