Grilled Stone FruitAlastair McLeod
- 600g assorted stone fruit*
- Extra virgin olive oil
- 1 lemon
- 1 vanilla bean
- 300g thick Greek yoghurt
- 2 tbsp floral honey
- 50g salted macadamia, coarsely chopped
- Cut and drizzle fruit with olive oil and grill, cut sides down, until juicy and charred, carefully remove from BBQ, spritz with lemon and allow to cool to room temperature.
- Meanwhile split the vanilla bean and scrape the seeds into the yoghurt and stir to combine.
- To serve, spread yoghurt on a platter or plates and arrange fruit on top. Drizzle with honey and strew with nuts.
Our friends at Wine Selectors suggest pairing this dish with a Viognier.
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