GREEK YOGURT WITH GRANOLA AND POMEGRANATE SYRUP

Step 1

For the granola, preheat the oven to 180 ̊C, gas mark 4. In a bowl, mix the nuts, oil, oats and 2 1⁄2 tbsp honey. Spread in an even layer on a baking sheet lined with baking parchment; cook for 15 minutes, stirring halfway though. Cool, then break into pieces.

Step 2

For the syrup, use a lemon squeezer to juice 1 1⁄2 pomegranates. Strain into a pan with the remaining 2 tbsp honey. Boil for 2 minutes, then add the lemon juice. Cool, then stir in the seeds from the remaining 1⁄2 pomegranate.

Step 3

Divide the yogurt between 4 bowls; top with the fruit, granola and syrup.

ingredients

500g Benecol Greek style natural yogurt - 50g blanched almonds, roughly chopped - 50g pecan nuts, roughly chopped - 1 tbsp vegetable oil - 70g porridge oats - 4 1⁄2 tbsp honey, plus extra to serve - 2 pomegranates - 1⁄2 lemon, juice - 2 nectarines or peaches, sliced

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