• Preheat the oven to 180°C/350°F/Gas Mark 4.
• To make the granola, put all the dry ingredients into a bowl, then add the orange juice and honey and mix thoroughly. Spread out on a non-stick baking tray and bake for 7-8 minutes. Remove from the oven, break up into pieces, then return to the oven for a further 7 - 8 minutes. Remove from the oven and break up again. Leave to cool on the baking sheet. The mixture will become crunchy when cool.
• To make the fruit cocktail, put the watermelon and orange segments into a bowl. Put the orange juice and zest, ginger and honey into a small saucepan over a medium heat and bring to the boil. Gradually stir in the arrowroot mixture and cook, stirring constantly, until thickened.
• Pour the mixture over the fruit and leave to cool, cover and chill in the fridge.
• Spoon the covered fruit into glasses and sprinkle over the granola.

COOK'S TIPS

• This dish can be prepared in advance and assembled just before eating.
• The granola will keep well in an airtight container for several days and can be used with other fruit combinations.