In a frying pan, dry roast the almonds and pepitas until the almonds turn golden and the pepitas start to pop.
Heat a hot plate or oven grill (if using a BBQ grill wipe it over when hot with lemon juice to remove traces of savoury cooking).
Cut the nectarines and apricots in half removing the stone.
Grill for 1 - 2 minutes each side.
Arrange the fruit in a bowl, sprinkle with the almond and pepitas, top with natural yoghurt, flaxseed oil, prunes and cherries.
Note: Freestone nectarines are those where the stone comes away easily from the fruit. They are often less juicy than "clingstone" (where the stone does not come away easily) but perfect for grilling. If unavailable slice the cheeks off (as you would a mango) to grill.