Print Options:

Honeyed Peaches & Greek Yoghurt

Yields4 Servings

 4 Flat peaches
 1 tbsp Runny honey (plus extra for serving)
 50 g Pumpkin seeds
 ½ Pomegranate (deseeded)
 500 g Greek yoghurt
 1 Sprig mint

Half the peaches and remove the stones if possible, if not don’t worry they can be removed after cooking.


Heat a heavy based griddle pan over a medium high heat. When griddle pan is very hot, place the peaches on and cook for 3 -4 minutes on the first side. Flip over and drizzle with honey being careful not to get too much on the pan itself as it will smoke. When the peaches have had about 2 minutes on the second side or when they are tender when stabbed with a knife you can flip the over onto the first side again with the honey which will char quickly on the very hot griddle giving you lovely char lines. When they have bronzed and slightly charred set aside.


Toast the pumpkin seeds in a dry heavy based pan on the hob. This doesn’t take long so keep an eye on them. As soon as they begin to pop, and you are hit with their nutty aroma, tip them onto a plate to stop them cooking.


By now the peaches should have cooled slightly and the stones can be removed from those you couldn’t get out before cooking. You want the peaches to be served still warm.


Split the Greek yoghurt between four bowls, Add pumpkin seeds. Lay peaches on top of seeds then sprinkle with pomegranate and tear over or chop the mint leaves and sprinkle over. Serve with some extra honey for people to add themselves as they eat.

Nutrition Facts

Servings 0