½ cup (50g) walnuts 30g almonds 60g Bio&Me low sugar, naturally 2 medjool dates, mixed with 30ml of boiling hot water to create a paste 1 tsp cinnamon 2 tbsp extra virgin olive oil, plus extra for grilling 4 peaches, quartered 4 (1/2-inch-thick) pineapple rounds, halved 4 tbsp Bio&Me plain yoghurt, or any live yoghurt
Make the crumble by crushing the walnuts and almonds into smaller pieces, and mixing them together with the granola, cinnamon, olive oil, date paste and a pinch of salt. Use your hands to mix it all until just combined.
Slice your peaches into thick quarters and half your pineapple rounds. Add about 2 tsp of extra virgin olive oil to a griddle pan, and grill the fruit, or use a BBQ if you have one, for about 2-3 minutes on each side.
Serve the peaches with some of the crumble and some live yoghurt.