Following on from my citrus-centric recipe last week – the highly addictive and delicious Lemon Curd Croissants – I thought I’d share one of my favourite breakfasts featuring the Queen of the Citrus, the beautiful and bittersweet ruby red grapefruit.
In the chilly months of winter I tend to gravitate towards big warming brekkies like porridge – barley, oats, or quinoa – with stewed fruits, but sometimes I feel like starting my day with something a little lighter. Enter grapefruit.
To take the chill off the grapefruit I drizzle with it a little honey pop it under a hot grill to let it caramalise for a few minutes. Served on top of a dollop of thick Greek yoghurt with a sprinkling of pistachios, crunchy toasted quinoa and cacao nibs, it is the perfect balance of zingy grapefruit and nutty, bittersweet crunch. Healthy and light yet still super satisfying.
1 large ruby red grapefruit
1 tbsp honey, or agave syrup
2 tbsp pistachios, shelled and roughly chopped
2 tbsp cacao nibs
2 tbsp toasted quinoa*
½ cup plain Greek yoghurt
*HOW TO TOAST QUINOA:
Rinse the quinoa under water. Drain as much water from the quinoa as you can. Heat a fry pan over low-medium heat. Add the quinoa – the quinoa will be a little wet – so cook on low-medium heat until the water has evaporated. Once the water has evaporated increase the heat to medium-high and toast the quinoa, stirring occasionally for approx 20 minutes, or until you start to hear little popping sounds and the grains are giving off a nutty fragrance. Remove from heat and let cool completely.
Preheat the grill in the oven to as hot as your oven goes.
Cut the grapefruit into segments. Arrange grapefruit pieces on a non-stick baking tray. Drizzle with honey and season with a small pinch of sea salt.
Pop under the grill to cook for approx. 5 minutes, until the grapefruit is beginning to caramalise. Remove from oven and set aside to cool slightly.
To serve divide the yoghurt between two plates – freestyle with the yoghurt here, if you’re feeling fancy go ahead and smear the yoghurt into chef-style design, or just dollop in the middle of the plate.
Divide the grapefruit between the two plates – arranging the fruit anyway you like – on top of the yoghurt. Sprinkle with pistachios, quinoa and cacao nibs. Serve with a hot cup tea.