4 plums, halved and pitted
2 tsp olive oil
2 tsp balsamic vinegar
Pinch of salt
1 tsp fresh thyme leaves
Juice and zest from 1 lemon
- Toss the plums with the olive oil and balsamic vinegar, thyme and a pinch of salt. Set aside for 30 minutes.
- In a bowl, combine the mascarpone with the lemon juice and zest and a pinch of salt. Set aside.
- Cook the plums on a hot barbecue for 1-2 minutes per side until softened and lightly charred.
- Serve the plums topped with a generous dollop of lemon mascarpone.
Per serving: 154kcals, 10.6g fat (5.5g saturated), 8.5g carbs, 5g sugars, 7.5g protein, 1.1g fibre, 0.092g sodium
MAKE IT YOURS
This recipe works just as well with peaches or nectarines.