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Crunchy Breakfast Melon Salad Yoghurt

With Laura Faire

Crunchy Breakfast Melon Salad Yoghurt

Serves 4
Preparation time 10 minutes
Cooking time 7 minutes
This simple salad makes a lovely light summer pudding when served with a  little ice-cream.

2 tablespoons runny honey
1 tablespoon coconut fat
1/4 cup oats
2 tablespoons sliced almonds
1 Honeydew melon
1 bunch seedless grapes
1 cup mint leaves
1/2 cup low fat unsweetened yoghurt

Preheat the oven to 200C.
Combine honey, oil oats, almonds and pumpkin seeds. Spread on a lined baking tray and toast for 7 minutes.  Allow to cool in a clump.
Remove the skin from the melon, halve and remove and discard seeds.  Cut into bite sized pieces and divide between bowls.
Wash and halve the grapes, divide between the bowls, scatter with mint leaves.
Smash up the roasted oats, sprinkle over the salad and serve with yoghurt.

*NZ melons become available in from January

(Broadcast 23 November 2012)

Recipe from