Rinse the pine nuts in cold water then spread them out on a baking tray. Sprinkle with the icing sugar. Bake in the oven at 180C for 5 minutes. Check how they are doing - they might need just a little longer. If the ones at the edges are brown but not the ones in the middle then stir them around a little.
Crush about half in a pestle and mortar and stir them into the yoghurt.
Remove the seeds from one half of the pomegranate and set aside. Squeeze the juice from the seeds in the other half by pressing the pomegranate half into a sieve above a bowl. Use a spoon to crush the seeds that fall out against the bottom of the sieve. Squeeze the clementines above the sieve too so you catch any seeds.
Slice the apples either with a spiralizer, mandolin or just a knife and put the apple into the juice until ready to serve.
Arrange the apple on a plate, top with a dollop of yoghurt and sprinkle with some of the pomegranate seeds, pine nuts and mint leaves. Drizzle with a little yoghurt.
Nutritional information is approximate and a guideline only.