Yield: Serves 4–6

Ingredients:

Nut topping

60g (2oz) pumpkin seeds

60g (2oz) sunflower seeds

30g (1oz) sesame seeds

60g (2oz) slivered almonds

150g (5oz) organic rolled oats

250ml (9fl oz) buttermilk

150ml (5fl oz) milk

100ml (3½fl oz) good quality or fresh

squeezed apple juice

2 ripe bananas

2 tablespoons leather wood honey

¼ teaspoon vanilla paste or 1 fresh

pod, scraped

1 tablespoon brown sugar

Zest of half a lemon

1 tablespoon lemon juice

1 green (granny smith) apple

Apple salad

1 red crispy (royal gala) apple

200g (7oz) honey vanilla yogurt to

serve

2 fresh passion fruit, cut in half and

Pulped

Directions:

Preheat oven to 180°C (350°F) and line a baking tray with baking paper.

Scatter nut topping onto tray and bake for 10 minutes, or until toasted and

brown. Cool and set aside.

To make the bircher muesli, combine oats, buttermilk, milk, and apple juice.

Mash the bananas in a bowl with a table fork and stir in the honey, vanilla

paste, brown sugar, lemon zest and juice; mix well. Pour into oat mixture,

cover and refrigerate overnight.

Just before serving, grate granny smith apple on a cheese grater and stir

through the oat mixture. Adjust sweetness to taste and consistency with a little

more milk or apple juice.

To serve, cut the apple into thin strips the size of matchsticks, spoon the bircher

muesli into serving glasses, add a dollop of honey yogurt then sprinkle some

of the prepared nut seed mix over the top. Top with apple salad and a

squeeze of the fresh-cut passion fruit pulp