This gluten-free, Paleo and vegetarian dish is very, very quick to make, so it’s an awesome one to impress your mates with for brunch.

Nectarine and strawberry bruschetta

Serves 2
1/3 cup ricotta
4 slices of Paleo, gluten-free or regular good-quality bread, toasted
2 nectarines, sliced into thin wedges
5 strawberries, halved
2 teaspoons honey
1 teaspoon balsamic vinegar
salt flakes and freshly ground black pepper
handful of basil leaves
Spread the ricotta over the toast slices in a generous, even layer.
Mix the nectarine and strawberry pieces together in a bowl, then top the toast with the mixed fruit. Drizzle over the honey and balsamic vinegar, season with salt and pepper and scatter over the basil leaves to finish. Now enjoy this colourful creation!

Recipe and image extracted from The Yoga Body by Lola Berry, published by Plum, RRP $34.99, available in all good bookstores now. Photographer credit: Armelle Habib