SEARED PEACHES WITH YOGHURT & PISTACHIOS

A simple dessert that also works beautifully as a summer breakfast.

Serves 4 130cals per serving

1tsp olive or rapeseed oil

4 firm but ripe peaches or nectarines, halved and stoned 150g (5½oz) full-fat live Greek yoghurt

25g (1oz) unsalted pistachio nuts, roughly chopped

Place a griddle pan over a medium-high heat and brush with the oil. Place the peaches on the griddle, cut-side down, and cook, without moving, for about 3 minutes, or until hot and marked with griddle lines. Serve with the yoghurt and nuts.