Serves 4
INGREDIENTS
- 4 peaches, halved, stone removed, each half cut into 3 wedges
- 6 strawberries, washed, hulled, thickly sliced lengthways
- 80ml (1/3 cup) passionfruit pulp
- 2 Tbsp water
- 1 Tbsp caster sugar
- 1 vanilla bean, split lengthways
- 350g Greek-style natural yoghurt
Toasted muesli
- 180g (2 cups) rolled oats
- 20g (1/3 cup) wheat bran
- 35g (1/3 cup) walnut halves
- 40g (¼ cup) sunflower seeds
- 160ml (2/3 cup) maple syrup
METHOD
- To make the toasted muesli, preheat oven to 180°C. Place the rolled oats, wheat bran, walnuts, sunflower seeds and maple syrup in a large bowl. Stir with a wooden spoon until well combined.
- Spread the mixture evenly in a roasting pan. Cook in preheated oven, using a wooden spoon to mix occasionally, for 30 minutes or until mixture is golden brown. Set aside to cool completely.
- Meanwhile, combine the peaches, strawberries and passionfruit pulp in a large bowl. Cover and place in the fridge until required.
- Place water, caster sugar and vanilla bean in a small saucepan and bring to the boil over medium heat. Reduce heat to medium-low and simmer, uncovered, for 5 minutes or until mixture thickens slightly. Remove from heat and set aside for 5 minutes to cool. Remove the vanilla bean and use a sharp knife to scrape the seeds into the syrup.
- Combine the vanilla syrup and yoghurt in a large bowl and stir with a wooden spoon until well combined.
- Divide the peach salad among serving bowls. Top with a dollop of yoghurt and sprinkle over some of the toasted muesli.
Approx. per serve: 2726kJ | fat total 21g | saturated fat 5g | fibre 15g | protein 16g | carbs 92g
