Melon & Strawberry Crunch
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
25 g/1 oz rolled oats 25 g/1 oz oat bran 2 tbsp toasted flaked almonds 25 g/1 oz ready-to-eat dried apricots, finely chopped 1/2 melon, such as Galia 225 g/8 oz strawberries 150 ml/5 fl oz orange juice or skimmed milk, to serve (optional)
1 Put the rolled oats and oat bran in a bowl and stir in the almonds and dried apricots. 2 Discard the skin and seeds from the melon and cut into small bite-sized pieces. Halve the strawberries if large. 3 Divide the rolled oat mixture between 4 individual bowls then top with the fruits. If liked, serve with either skimmed milk or orange juice.
calories per portion not including orange juice or milk