Summer Berry Salad with Oat & Almond Crunch

Name: Summer Berry Salad with Oat & Almond Crunch
Yield: 1 (or side salad for 2)
Cuisine: Oats

Never tried berries in a salad before? Then you HAVE to try this recipe with strawberries, raspberries and fresh herbs with a crunchy oat topping. It’s bursting with juicy flavour and makes a lovely light lunch.

Cooking Time 10 minutes

Skill Level Easy

Serves 1 (or side salad for 2)

Ingredients

For the oat crunch topping

60g Mornflake Jumbo Oats

65g almond, chopped

1 tbsp golden linseed

1 tbsp pumpkin seeds

2 tbsp maple syrup

2 tbsp almond butter

For the salad

Few handfuls of mixed salad leaves

6 strawberries, sliced

12 raspberries

10 basil leaves

10 mint leaves

¼ red onion (soaked in a little lime juice for 20 minutes)

Shop the ingredients

8 PACKS

Jumbo Scottish Oats

8 x 1.5kg pack

Add to cart £27.20

Method

To make the oat crunch topping, add the dry ingredients to a small frying pan and toast for 4 minutes before adding the maple syrup and almond butter. Stir altogether and continue to cook for 6 minutes. Set to one side and allow to cool.

To assemble the salad, add a few handfuls of mixed salad leaves to a bowl, then mix in a handful of the oat crunch topping. Then add the sliced strawberries, whole raspberries, red onion, fresh mint and basil leaves and sprinkle over another handful of oat crunch topping.

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