|2 pieces piece||Nectarines Nectarine|
|2 pieces piece||Bananas Banana|
|2 pieces piece||Apples Apple|
|2 pieces piece||Peaches Peach|
|4 slices slice||Pineapples Pineapple|
|(tinned is fine)|
Roasted Fruit Salad by Caitríona Redmond
"There is just something about fruit that has been roasted on the barbecue that brings out all the caramel flavour that comes naturally from fruit sugars. There’s a trick to roasting fruit on the barbecue or griddle though!"Caitríona Redmond
Cut out on large square (about 2 hand lengths square) of baking parchment and the same of tinfoil. Lay the tinfoil flat on a large chopping board and lay the baking parchment directly on top.
Slice the stone fruit (nectarines and peaches) in half and remove the centre stone. Place the fruit cut side down straight onto the baking parchment. Chop the apple into quarters and remove the core, place the onto the baking parchment in the same way. Finally, peel and slice the banana lengthways before putting onto the baking parchment with the slices of pineapple.
Carefully lift the chopping board and use it to slide the tinfoil straight onto a hot barbecue grill. Grill the fruit for about 10 minutes, or until they get charr marks, then place into a large bowl and serve with natural Greek yoghurt, a drizzle of honey, and maybe some crisp toast for texture (optional).