Photo courtesy of Stephanie Stamatis and Hugh Davison

Cooked plums are sweet and juicy, and when served with a honey and yoghurt dressing, they make an effortless dessert.

Serves 4

Instructions:

1. Halve the plums and remove the stones, then brush with a little olive oil.
2. Heat a chargrill pan over medium–high heat, add the halved plums, cut side down, and chargrill for 4–5 minutes, until char lines appear, then turn over and chargrill the other side.
3. While the plums are cooking, toast the pistachios in a dry frying pan over medium–high heat for 2–3 minutes, until golden around the edges. Remove from the heat and chop roughly.
4. Place the yoghurt in a large bowl, add the honey and stir to combine.
5. Spread the honey yoghurt over a serving plate and top with the chargrilled plums. Sprinkle with the cinnamon and toasted pistachios and serve.