Dried Fruit Salad with Yoghurt and Nuts (V)

A salad filled with natural ingredients.

  • Easy
  • Serves 4-6
  • 15 mins prep plus overnight soak


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


  1. The night before you want to serve the salad, place the dried fruit in a deep bowl and cover with 725 ml cold water. Make sure the fruit is completely covered and leave it to soak overnight.
  2. The next day, drain off 75 ml 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 when tested with a skewer.
  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. Serve the salad spooned into dishes with the yoghurt and nuts handed round separately.