2 large navel oranges, peeled, pith removed, cut into 1cm slices
2 ruby red grapefruit, peeled, pith removed, cut into 1cm slices
1/3 cup mint leaves, torn
1/4 cup roughly chopped pistachio nuts
1/3 cup low-fat natural Greek yoghurt
Seeds from 1/4 of a pomegranate
1 tablespoon honey, to drizzle
1. Arrange orange and grapefruit, overlapping slightly, on 4 serving plates.
2. Sprinkle with mint leaves, chopped pistachios and pomegranate seeds. Place a dollop of yoghurt in centre of each plate, then drizzle with honey. Serve.
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