Lime yoghurt crunch

Ingredients

• 60g shelled pistachios
• 500g unsweetened soya yoghurt
• Grated zest of 2 limes

Granola ingredients

• 250g jumbo oats
• 100g walnuts, roughly chopped
• 1 tbsp wheatgerm
• 2 tbsp olive oil
• 1 tsp clear honey
• ½ tsp ground cinnamon
• 1 large egg white

Method

Blitz the pistachios in a food processor until you have rough crumbs.

Preheat the oven to 150°C/300°F/Gas mark 2 and line a baking sheet with non-stick baking parchment. Make the granola by combining the oats, walnuts, wheatgerm, olive oil, honey and cinnamon in a large bowl, tossing to coat evenly.

In a separate bowl, whisk the egg white until white and frothy. Stir into the granola mixture, distributing it evenly throughout. 

Spread the mixture in a single layer on the lined baking sheet. 

Bake in the oven for 50 minutes. About halfway through the cooking time, use a large spatula to turn over sections of the granola carefully. 

When it is evenly browned and feels dry to the touch, transfer to a cooling rack. Allow to cool completely before breaking up into clusters.

Stir the lime zest into the soya yoghurt.

Place a layer of granola clusters in the bottom of four glasses or bowls. Top with a generous tablespoon of the lime yoghurt and a generous amount of chopped pistachios. Repeat this layering process and serve immediately.

This recipe is extracted from Eat your Way to Lower Cholesterol, written by nutritional therapist and health writer Ian Marber and consultant cardiologist Dr Laura Corr with dietician Dr Sarah Schenker. Published by Orion, £16.99.