Apricot salad with oatmeal brittle and lime yoghurt

Name: Apricot salad with oatmeal brittle and lime yoghurt
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 50 g Sugar; 30 g Oatmeal; 1 Lime; 200 g Raspberries; 800 g Apricots; 3-4 Tbsp Honey; 150 g Whole milk yoghurt; 30 g Icing sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

50 g Sugar
30 g Oatmeal
1 Lime
200 g Raspberries
800 g Apricots
3-4 Tbsp Honey
150 g Whole milk yoghurt
30 g Icing sugar
7-10 Tbsp Aluminium foil

Directions

1
Caramelise 50 g sugar in a frying pan until golden brown. Add oat flakes to the caramel. Spread the oatmeal brittle on aluminium foil and let it cool down. Wash lime hot and grate dry.
2
Peel the lime zest with the zest ripper, chop finely. Halve the lime and squeeze it. Sort the raspberries. Halve half the raspberries. Wash, halve, stone and slice the apricots.
3
Marinate apricots and raspberries with 3 tablespoons lime juice and honey for about 5 minutes. In the meantime, mix yoghurt with the remaining lime juice, lime zest and icing sugar. Coarsely crumble the brittle.
4
Put apricot slices and raspberries in bowls and sprinkle with oatmeal brittle. Serve with lime yoghurt.