Dried Fruit Salad with Yoghurt and Nuts (V)

Ingredients

• 100g Buchanan’s prunes
• 100g Buchanan’s dried apricots
• 100 g Buchanan’s dried figs (cut out the hard stalk ends)
• 100g Buchanan’s raisins
• zest and juice of 1 orange
• 420ml natural yoghurt
• 50g Buchanan’s hazelnuts, chopped and toasted

Method

1. Place the dried fruit in a deep bowl and cover with 725ml cold water. Make sure the fruit is completely covered and leave it to soak overnight.
2. The following day, drain off 75mls of the water; place the fruits and the remaining water in a small pan.
3. Cover and bring to simmering point and leave to simmer gently for about 10 minutes or until all the fruit feels tender.
4. Next stir in the orange zest and juice, then tip the whole lot into a shallow serving bowl to cool. Cover with cling film and chill.
5. Mix fruit with yoghurt and hazelnuts and place into serving bowls or jars.