Dried Fruit Salad with Yoghurt and Nuts
This recipe is full of natural, good things – there is no sugar in it as I have come to the conclusion it tastes better without it.
The Delia Online Cookery School: How about some eggs for breakfast? Watch our video for baked and scrambled eggs, just click the recipe image to play.
This recipe is from Delia's Complete Cookery Course. Serves 4-6
- method
- Ingredients
Method
The night before, place the four dried fruits in a deep 2½ pint (1.5 litre) bowl and cover with 1¼ pints (725 ml) cold water.
Make quite sure all the fruit is immersed and leave to soak overnight.
The next day, drain off 3 fl oz (75 ml) of the water, place the fruits and the remaining water in a small pan. Cover and bring to simmering point, and leave to simmer gently for about 10 minutes or until all the fruit feels tender when tested with a skewer. Next stir in the orange zest and juice, then tip the whole lot into a shallow serving bowl to cool. Cover with clingfilm and chill.
Serve the salad spooned into dishes with the yoghurt and nuts handed round separately.
You are here
You may also like
More Brunch and Breakfast recipes
Cookery school videos
Featured Recipes
Have you seen...
