Beetroot salad with goat cheese:

• Spread a handful of arugula on a plate.
• Cut two cooked beetroot into cubes.
• Crumble 50g goat cheese.
• Make a dressing: mix 1 tablespoon honey, 1 tablespoon balsamic vinegar and 1 tablespoon olive oil and drizzle over the salad. Season with a pinch of salt and pepper.
• Sprinkle OKONO granola of your choice.

Apple with nut butter:

• Slice an apple into thin pieces and place them on a plate.
• Drizzle the slices with a little lemon juice.
• Then drizzle nut butter on top such as almond or peanut butter.
• Srinkle OKONO granola of your choice.
  

Avocado toast:

• Cut a slice of OKONO Stone Age Bread.
• Topping: mashed avocado seasoned with salt, pepper and lemon juice and finish with finely chopped sun-dried tomatoes and OKONO granola of your choice.