This nutritious breakfast/brunch bowl tastes as good as it looks – with the smoothness of the yoghurt punctuated with puffed quinoa, toasted sunflower seeds and jewel-like pomegranate seeds.
Ingredients (serves 1)
2tbsp fresh pomegranate juice
A drizzle of honey
A big dollop of Greek-style yoghurt
A handful of puffed quinoa cereal
A sprinkling of toasted sunflower seeds
Whole pomegranate seeds
A little bee pollen (optional)
Method
In a bowl, swirl the pomegranate juice and honey into the yoghurt.
Sprinkle with the cereal and sunflower seeds, then finish with the pomegranate seeds and bee pollen (if you’re using it).
Recipe from Near & Far, by Heidi Swanson (Hardie Grant, £20).
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