Breadcrumbs
| Chickpea and cauliflower curry
| Spicy Parsnip Soup
| Vegan Fish Cakes
| Red Lentil and Pumpkin Dahl
| Nan Bread
| Chilli Paste
| Lentil curry
| Spiced Fruit Salad
|
Spiced Fruit Salad
A tangy after dinner treat.

Serves 4 (Estimated) Rating 4/5

Prep Time 60 Minutes Cooking Time 30 Minutes

Ingredients |
1.5 Cups Water |
100 Gram Sugar |
1 Teaspoon Vanilla Extract |
1 Cinnamon Stick |
1 Teaspoon Anise Seed |
½ Teaspoon Peppercorns |
½ Teaspoon Allspice |
2 Lemon, juice only |
2 Oranges |
2 Peaches |
250 Gram Blueberries |
250 Gram Cherries, halved |
250 Gram Pineapple, diced |
500 Gram Plain Yoghurt |
Method |
Combine sugar and water in a small saucepan. |
Peel the outer skin off one orange. |
Add the orange peel to the sugar-water mixture. |
Add vanilla extract and cinnamon stick to the sugar-water mixture. |
Place anise seed peppercorns and allspice into a spice ball and place in the saucepan. |
Bring the mixture to a boil then reduce heat and let simmer for ten minutes. |
While the mixture is cooking peel and cut oranges and peaches into bite-sized pieces. |
Combine chopped oranges and peaches with blueberries cherries and chopped pineapple. |
Remove the spice ball orange peel and cinnamon stick from the saucepan. |
Add the lemon juice and pour the sauce mixture over the fruit. |
Mix well. |
Cover bowl and chill thoroughly in the refrigerator at least two hours. |
Serve with the yogurt. |