4 servings
1 pack Sigdal, Sunflower & Quinoa
1 dl pistachio nuts
2 tbsp honey
1/2 tsp salt
2 sprigs fresh rosemary
6 dl lemon yoghurt
2 dl lemon curd
Lemon zest

Crunch up the crispbread into a baking tray and add the pistachios, honey, salt and rosemary. Bake for 10 minutes at 180 C.
Take 4 large glasses. Spoon or pour in the yoghurt and lemon curd in layers. Top generously with the lovely granola and then a little lemon zest. Tastes so good!