Figs with Rosewater and Pistachio Yoghurt


4 figs, fresh

1 tsp olive oil or sunflower oil or Omega Spread

½ -1 tbsp coconut palm sugar, grated (or brown sugar)

4 tbsp natural yoghurt

1 tsp rosewater

½ cup pistachios, ground

1 tbsp flaxseeds, ground

4 sprigs of mint



Sprinkle the sugar on a plate. Cut the figs in half then press into the sugar cut side down. BBQ or panfry with a little sunflower oil or omega spread until golden brown on both sides. Meanwhile separately grind the nuts and flaxseeds. In a small bowl mix together the yoghurt, rosewater and pistachios.  Dollop the yoghurt over your figs, sprinkle with flax meal then garnish with the mint leaves.