Breakfast · 25 minutes · Serves 2
Greek yoghurt with Honey'd Heat pineapple and hazelnuts
Grilled pineapple on cold yoghurt is a breakfast of opposites: warm and cold, sharp and sweet, soft and crunchy. A little heat runs under all of it, and that is what keeps it from being a dessert.
Honey'd Heat starts with sugar, salt and black pepper, and carries honey, Aleppo pepper and cinnamon further down its list. On pineapple the sugar melts into the charred edges, the pepper sits just behind the sweetness, and the yoghurt cools whatever heat is left.
Grill the pineapple plain and add the blend only for the last minute. Sugar and honey catch fast over a hot grill, and a blend that has gone black tastes bitter rather than sweet. Roast the hazelnuts while the grill heats; they are done when they smell toasted and the skins start to crack.
- Serves
- 2
- Time
- 25 minutes
Ingredients
- Half a ripe pineapple
- 1 tsp olive oil
- 1 to 2 tsp Honey'd Heat
- A handful of hazelnuts, about 40 g
- 400 g thick Greek yoghurt
- Flake salt, only if it needs it
Method
- Heat the oven to 180°C fan. Spread the hazelnuts on a small tray and roast them for 8 to 10 minutes, until they smell toasted and the skins have cracked.
- Tip them into a clean tea towel and rub them together to loosen the skins. Some will cling on, which is fine.
- Peel the pineapple, cut it into slices about 1.5 cm thick and cut out the hard core. Brush the slices with the oil.
- Heat a ridged grill pan or a barbecue to a medium-high heat: hot enough to mark the fruit, not fierce.
- Grill the pineapple for 3 to 4 minutes a side, until it carries dark bars and the edges have turned golden.
- Scatter the Honey'd Heat over both sides for the last minute, turning the slices once, and take them off as soon as the blend has melted in. Stay with it: the sugar and honey in the blend burn quickly.
- Cut the slices into bite-sized chunks.
- Spread the yoghurt over plates or a shallow bowl, add the pineapple and its juices, and scatter the hazelnuts over. Taste a piece of pineapple before you salt; the blend already has some.