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Grilled pink grapefruit with coconut & macadamia granola
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250g jumbo rolled oats
100g macadamia nuts, roughly chopped
60ml maple syrup, plus extra to drizzle
75g coconut oil, melted
1 tsp vanilla extract
1/4 tsp sea salt flakes
3 x 18g packs Urban Fruit Coconut Chips
3 Florida pink grapefruit
300g Greek yogurt (or coconut yogurt)
1. Preheat the oven to 180ºC, gas mark 4. In a large bowl, mix together the oats and macadamia nuts. In a jug, mix the maple syrup, oil, vanilla, the finely grated zest from both limes and the salt. Pour over the dry ingredients and mix well.
2. Tip the mixture into a parchment lined roasting tin, spread out and put in the oven for 15 minutes. Remove and stir, then return to the oven for 10-15 minutes until golden. Allow it to cool before mixing in the coconut chips. Decant into airtight sterilised jars or containers and store for up to 1 week at room temperature.
3. When ready to serve, preheat the grill to high. Peel the grapefruit then slice into discs. Place on a nonstick baking tray lined with baking parchment and drizzle with a little maple syrup. Grill for 8-10 minutes until blistered and caramelised. Serve the grapefruit with the granola, yogurt and one of the limes cut into wedges alongside to squeeze over.
Typical values per serving:
This recipe was first published in February 2020.