Seasonal fruit salad with Greek yogurt and mint

Ingredients

For 1 serving

• Peach1
• Melon100 g
• Apricots2
• Lemon juiceto taste
• Mint2 g
• Nonfat Greek yogurt170 g
• Rolled oats20 g
• Honey1 teaspoon

Contains: gluten, lactose,

In season: June – August

Method

1. Wash the peach and apricots, remove the stones and cut them into cubes of about 1 cm; remove the rind and seeds from the melon and cut it the same way.
2. Put the fruit in a bowl and dress it with a few drops of lemon juice, which stops it browning, and the mint leaves torn by hand.
3. Toast the oats in a small dry non-stick pan over medium heat for 2–3 minutes, stirring, until golden and fragrant.
4. Spoon the Greek yoghurt into a bowl, add the fruit salad and finish with the toasted oats and a drizzle of honey.