Method

1. Preheat the oven to 160C/gas 3.

2. Put the oats, walnuts, almonds, cashew nuts, salt, cinnamon and coconut in a large bowl and mix to combine.

3. Add the honey, vanilla essence and almond oil and mix to coat the dry ingredients. Spread this mixture on a baking tray greased with almond oil.

4. Bake the muesli for 15-20 minutes, or until golden-brown. Stir occasionally to break up any lumps and turn the tray to ensure the muesli is cooked evenly.

5. Once cooked, remove from the oven and fold in the dried fruit. Put the muesli into an air-tight container and it will keep for about a month.

6. For the labneh: put the Greek yogurt in a cheesecloth (or a new J cloth) and wrap the top up with string. Set the cloth over a bowl to catch any dripping water and place in the fridge for 8-12 hours - the longer you drain the yoghurt the thicker the labneh will become.

7. To serve, spoon the granola into bowls. Top with a dollop of labneh per serving, the watermelon cubes, a drizzle of honey and a few sunflower seeds.