Summer Berry Salad with Oat & Almond Crunch

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.