Papaya and Pomegranate Fruit Salad

Ingredients

• 2 tbsp hazelnuts
• 8 tbsp oats
• 2 tbsp coconut chips
• 2 tbsp sunflower seeds
• 1 tbsp Sesame seeds
• 2-3 tbsp honey (or brown sugar)
• 1 tbsp oil
• cinnamon powder
• 1 Papaya
• 1 Organic Lime
• 1 Pomegranate
• 500 g Alpro yogurt alternative (natural flavor)
• a few mint leaves

Instructions

1. 1.

   Coarsely chop the hazelnuts. In a large bowl mix oats, coconut chips, sunflower seeds, sesame seeds, and nuts.

2. 2.

   Combine honey or brown sugar, oil, and cinnamon; heat gently. Pour this mixture over the dry ingredients and stir well. Spread on parchment-lined baking sheets. Bake in a preheated oven at 160 °C (or 140 °C fan) on the second rack for about 30 minutes, stirring occasionally to prevent burning. Let cool until set, then break into pieces.

3. 3.

   Peel, halve, deseed papaya and cut into 2×2 cm cubes. Wash, dry, and zest lime thinly; squeeze juice. Drizzle lime juice and zest over the papaya cubes and marinate briefly. Halve the pomegranate, remove seeds, discarding white membranes (wear disposable gloves if preferred).

4. 4.

   Serve by placing the Alpro yogurt alternative in a bowl or shallow dish. Top with papaya, pomegranate seeds, and oat crunch. Garnish with mint leaves.