Nutty orange platter
- Merrilees Parker
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Serves 4
Easy
Cook: 5 mins
A star rating of 3.8 out of 5.4 ratingsRate
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A deliciously healthy and juicy orange platter, ready in 5 minutes. From Merilees Parker
Healthy
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Moroccan-spiced tuna
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Ingredients
Nutrition
Units:
MetricUS
-
knob of butter
softened
-
50g shelled pistachio
nuts
-
1 tbsp caster sugar
-
6 large oranges
-
200g pot thick Greek yogurt or crème fraîche
to serve
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Nutrition: per serving
-
kcal221
-
fat10g
-
saturates3g
-
carbs29g
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sugars28g
-
fibre5g
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protein6g
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salt0.09g
low
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Method
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step 1
Heat the butter in a large frying pan. Add the pistachio nuts and cook for a few mins until toasted, turning and shaking the pan frequently to prevent them from burning. Sprinkle over the sugar and stir until the sugar has completely dissolved. Turn out on to a plate and leave to cool (about 5 mins), then roughly chop.
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step 2
Using a sharp knife, cut the bottom off each orange, then carefully cut away the skin and pith, following the curve of the fruit. Cut into slices. Arrange on a plate with any juices. Serve with the nuts scattered over and the yogurt or crème fraîche to dollop on top.
Recipe from Good Food magazine, May 2006
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A star rating of 3.8 out of 5.4 ratings
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