Caramelised Ginger Grapefruits with Pecan Granola
This is a show stopper for brunch!
Serves 4|Takes 30 minutes
100g Flahavan’s Jumbo Oats
40g pecans, roughly chopped
2 tbsp. ginger preserve, mixed with a splash of water
2 tsp. ground ginger
4 tsp. honey
400g Greek yoghurt, to serve
Pre-heat the oven to 200C
Mix together the Flahavan’s Oats and pecans, then add in the ginger preserve ensuring that the oats and pecans are evenly coated.
Tip the mixture onto a lined baking tray and bake in the oven for 15-20 minutes (or until golden brown). Once baked, remove from the oven and leave to cool.
Meanwhile, cut each grapefruit in half. Then, using a sharp, serrated knife cut the grapefruit flesh away from the peel. Once removed, the grapefruit peel can be discarded.
Sprinkle each grapefruit half with half a teaspoon of ginger and a teaspoon of honey. Then place under a hot grill for five minutes or until lightly caramelised.
To serve, top each caramelised grapefruit half with a dollop of Greek yoghurt, a handful of granola and an extra drizzle of ginger preserve