Autumn Fruit Salad with Yoghurt

Ingredients

4 kiwifruit
1 1/3 cups (375 g) vanilla bean Greek-style yoghurt
2 Beurre Bosc pears, quartered, cored, thinly sliced
4 apples, thinly sliced crossways
2/3 cup pomegranate seeds

Method

Cut the kiwifruit into 5 mm-thick slices. Use a 4 cm flower-shaped cutter to cut flowers from the kiwifruit.

Spoon the yoghurt onto a serving platter. Arrange the pear, apple and kiwifruit flowers on top. Sprinkle with the pomegranate seeds and serve immediately.

Credits: Coles

Photo Credits: Coles