Tahini Yoghurt, Orange Blossom + Warm Seasonal Fruit with Sweet Dukkah

We spoke with 2015 Masterchef runner-up, published author and qualified Nutritionist Georgia Barnes about some of her favourite recipes for entertaining friends, and she’s given us a beauty to share with you!

“When I’m developing recipes I always use my creativity to strike a balance between delicious flavours, nourishing whole foods and showcasing the beauty in the food. This is an original recipe of mine from the Brekky Plates chapter in my eBook, Plated by Georgia.

It’s one of my absolute favourites to make when entertaining friends for brunch, this beautiful plate of food demonstrates how easy it is to make aesthetically pleasing, healthy food that doesn’t take hours to create.

Not only does it pack a punch in the taste department, it’s jam-packed with nutritionally-savvy ingredients and is guaranteed to put a smile on everyone’s face from start to finish.”

Tahini Yoghurt, Orange Blossom + Warm Seasonal Fruit with Sweet Dukkah

Serves 4 | Gluten Free | Dairy Free + Vegan Option Available

“When I’m developing recipes I always use my creativity to strike a balance between delicious flavours, nourishing whole foods and showcasing the beauty in the food. This is an original recipe of mine from the Brekky Plates chapter in my eBook, Plated by Georgia. One of my absolute favourites to make when entertaining friends for brunch, this beautiful plate of food demonstrates how easy it is to make aesthetically pleasing, healthy food that doesn’t take hours to create. Not only does it pack a punch in the taste department, it’s jam-packed with nutritionally-savvy ingredients and is guaranteed to put a smile on everyone’s face from start to finish. ”

Ingredients

• 450g natural yoghurt
• 4 tbs hulled tahini
• 4 tbs raw honey
• 1 vanilla bean
• 1/4 cup whole almonds, dry roasted
• 1/4 cup pistachio kernels, dry roasted
• 1 tbs black sesame seeds, toasted
• 1 tbs white sesame seeds, toasted
• 1 tsp dried orange powder
• 1/2 tsp ground cinnamon
• 1 tbs rapadura sugar
• Pinch salt flakes
• 1 pomegranate
• 1 blood orange or orange
• 2 stalks rhubarb
• 1 tsp orange blossom water
• 1 handful micro rainbow chard
• 3-4 edible dianthus or marigold flowers

Method

To make the tahini yoghurt, place yoghurt, tahini  and honey into a bowl and combine well. Scrape seeds from inside vanilla bean. Mix seeds into the yoghurt and set pod aside.

To prepare the fruit, place sieve over saucepan. Remove skin from orange and segment over sieve to catch any juice. Set segments aside and squeeze all remaining juice from the orange through sieve into saucepan. Halve the pomegranate and remove seeds catching any juice. Discard any white pith and set seeds aside. Place saucepan over medium heat. Add rhubarb and vanilla pod to orange and pomegranate juices. Cook for 8 minutes or until rhubarb is just tender (you may need to add a little water depending on the amount of juice). Add orange blossom water  and remaining orange segments and gently stir. Discard vanilla pod. Keep warm.

To make the dukkah, place nuts into a small food processor and pulse until finely chopped. Empty into a bowl and add remaining ingredients.

To serve, pour tahini yoghurt into a serving bowl, top with warm fruit and pomegranate seeds. Sprinkle with sweet dukkah. Garnish with rainbow chard sprouts and edible flowers.

Dairy Free + Vegan Suggestion

Replace natural yoghurt with coconut yoghurt. Replace honey with maple syrup or coconut nectar. Easy peasy.

Recipe by Georgia Barnes

Food Styling + Photography by Georgia Barnes 

Visit georgiabarnes.com.au/store to purchase a copy of Georgia’s eBook, Plated by Georgia. 

Blog lovingly provided by Endeavour College of Natural Health.
 
Endeavour College is the largest natural medicine educational institution in Australia. Providing Bachelor of Health Science degrees in Naturopathy, Nutritional and Dietetic Medicine, Acupuncture and Myotherapy, Endeavour is committed to the future and success of natural health both in Australia and internationally. Click here to find out more about Endeavour College of Natural Health and our courses.