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Sticky sugar-and-spice-infused satsuma served with Greek yoghurt

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 kg organic satsumas
50 g raw pine nuts
50 g raw pistachios
3 cinnamon sticks
2 vanilla pods
2 T organic unrefined brown sugar
4 T blue-gum honey, warmed, for drizzling
double Greek yoghurt, for serving

Method

Preheat the oven to 200ºC.

Using a sharp knife, carefully remove the rind from the satsumas then slice.

Place on a baking tray, scatter over the nuts, cinnamon sticks and vanilla pods, then evenly sprinkle with the sugar.

Drizzle over the warm honey and immediately place in the oven for 15 to 20 minutes, or until sticky and caramelised. Serve warm with a good dollop of double Greek yoghurt.

Per serving: 1808.9kJ, 11.7g protein, 20.5g fat, 52.9g carbs