Pink Grapefruit with Honey and Pistachios

I'm afraid I'm going to be terribly British and discuss the weather, only briefly I promise. Today I'm back to looking out onto grey skies, but yesterday it was sunny, the sky was blue... I actually walked out of my door without my arctic style jacket. So with all these summer feelings, I decided I needed a suitably bright breakfast to match. I've been watching Yotam Ottolenghi's Mediterranean Feast programme on Channel 4 (Sundays, 7pm) and have fallen in love with all the jewelled colours of the Morroccan dishes he featured on last Sunday's episode. I've had Orange Flower Water in the back of my cupboard for  a while now, and discovering that it's used a lot in Morrocan cuisine, I decided it was time to experiment. I read on the bottle that it went really well with honey, and I had recently seen a recipe on BBC Good Food which combined honey (well, it was actually agave, but I decided to use some artistic license according to what I had in my cupboards), grapefruit and pistachios... so it seemed like a suitable place to start.

This recipe is really just a jazzed up version of having half a grapefruit in the morning, some may say it's unecessary, but I think it makes a sunny morning just that little bit more special... or perhaps it makes a grey morning a little bit sunnier!

Ingredients:

Serves 1

1 pink grapefruit

Half a tbsp clear honey

1 - 2 drops of Orange Flower Water

About 10 pistachios

1 - 2 tbsp yoghurt

Method:

Roughly chop the pistachios and lightly toast in a dry frying pan (no oil)

Use a knife to remove the grapefruit peel and white middle (the pithy bit!)

Slice the grapefruit into thin slices.

Mix together the honey and Orange Flower water.

Place the grapefruit in a bowl, top with yogurt, drizzle over the honey mix and scatter the top with the toasted pistachios.

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