Berry Bran Yoghurt Bowl

Method

1. 1

   Build the base

   Spoon 200g Greek yoghurt into a cold bowl and spread it into a thick swoosh so the toppings do not all slide to one side. Stir in the tiny pinch of sea salt now — it makes the fruit taste sweeter, not salty.

2. 2

   Cut the fruit

   Halve the strawberries, leave the blueberries whole, and slice the kiwi into bite-size chunks. Keep the pieces chunky so every spoonful has cold fruit against the creamy yoghurt.

3. 3

   Add crunch

   Scatter over the rolled oats and pumpkin seeds just before eating so they stay crisp. If you want a softer breakfast, let it sit for 5 minutes only — long enough for the oats to relax, not turn to paste.

4. 4

   Finish bright

   Pile the berries and kiwi over the top and eat while cold. Taste the first spoonful before adding honey or anything sweet; the salt, berries and yoghurt should already do most of the work.