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Ginger-lemon melon and raspberry breakfast bowl recipe

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Try this colourful melon and raspberry breakfast bowl for a fresh and summery way to start the day. Infused overnight with lemon and fiery root ginger, the sweet melon is the perfect pairing for crunchy granola and creamy Greek yoghurt. See method

Serves 4
10 mins to prepare and 5 mins to cook, plus cooling and chilling
207 calories / serving
Vegetarian

Ingredients

1 unwaxed lemon, zest pared into long strips, juiced
5cm piece ginger, peeled and finely chopped
100g caster sugar
½ honeydew melon (about 800g), peeled and deseeded
¼ cantaloupe melon (about 300g), peeled and deseeded
150g raspberries
6 tbsp 0% Greek-style yogurt
4 tbsp Tesco Finest seven-nut granola (or other nutty granola)

Each serving contains

Energy
980kj
207kcal 10%
Fat
4g 6%
Saturates
1g 4%
Sugars
43g 48%
Salt
0.1g 2%

of the reference intake
Carbohydrate 46.9g Protein 4.4g Fibre 4.2g

Method

Pare zest from the lemon and put it in a small saucepan with the ginger and sugar. Measure the lemon juice and make up to 100ml with water. Add to the pan and heat gently, stirring occasionally, until it comes to the boil. Reduce the heat to low and simmer for 5 mins, then remove from the heat and leave until cool to infuse.

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Cut all the melon flesh into 2cm chunks. Tip into a bowl and strain the cooled syrup over the top. Chill for 1 hr, or overnight. The melon will keep, covered, in the fridge for 2 days.
To serve, divide the melon between 4 bowls, top with the raspberries, yogurt and granola, then drizzle with a little of the syrup.