Name: Lime and cardamom sheep’s milk yoghurt with tropical fruit
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 medium_piece limes; 1/2 medium_piece (525g) red papaya, peeled, seeded; 1 small_piece (350g) ripe pineapple, trimmed, peeled, halved lengthways, cored; 2 small_piece (260g) bananas, quartered lengthways; 1 cup (280g) sheep's or goat's milk yoghurt; 1/4 teaspoon ground cardamom; 2 tablespoon oat bran; 1/3 cup (55g) blanched almonds, roasted, sliced coarsely; 1 1/2 tablespoon honey

Ingredients

2 medium_piece limes

1/2 medium_piece (525g) red papaya, peeled, seeded

1 small_piece (350g) ripe pineapple, trimmed, peeled, halved lengthways, cored

2 small_piece (260g) bananas, quartered lengthways

1 cup (280g) sheep's or goat's milk yoghurt

1/4 teaspoon ground cardamom

2 tablespoon oat bran

1/3 cup (55g) blanched almonds, roasted, sliced coarsely

1 1/2 tablespoon honey

Method

1.Remove rind from 1 lime with a zester, into long thin strips. Finely grate rind from remaining lime. Squeeze juice from limes, you will need ¼ cup juice.

2.Cut fruit into wedge shapes. Place fruit in a large bowl with grated rind and juice, toss gently to combine.

3.Combine yoghurt and cardamom in a small bowl.

4.Spoon fruit mixture into bowls, top with half the oat bran, then the yoghurt mixture. Sprinkle with remaining oat bran, then nuts and lime strips. Drizzle with honey.

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