In the summer I often eat a light, refreshing salad for lunch because I feel it doesn’t fill me up as uncomfortably as a hot meal would, especially if I want to get work done in the afternoon and need to be awake and concentrating! This crispy salad is just what I need in the warmer summer months. I eat this layered salad with our No Added Sugar Granola as it complements the yogurt dressing perfectly and it also means I’m not hungry again half an hour after lunch. I usually just go for the good old olive oil and white wine vinegar dressing so this yogurt dressing with fresh mint from my garden and toasted sesame seeds offers me a much needed alternative that I will now gladly add to my salad-dressing-repertoire.

Ingredients (for 1 serving):

35g No Added Sugar Granola

50g cherry tomatoes

50g cucumber

a couple of salad leaves

half a lemon (zest and juice)

220g yogurt

salt, pepper

1 Tbsp toasted sesame seeds

5 mint leaves


  • Wash and chop the tomatoes, cucumber, salad leaves and mint leaves
  • Grind the zest from the lemon and juice it
  • mix the salt, pepper, lemon zest (leaving some for on top) and juice, toasted sesame seeds and mint leaves with the yogurt
  • Layer the salad in a glass as shown in the picture (in the order: yogurt, granola, tomatoes, cucumber, salad leaves and lemon zest)
  • Mix it up before enjoying
  • Tip: layer it up in a (leak proof) lunch box and bring it to work ready to eat