1 Cutting board, 1 Small knife, 1 Bowl, 1 Wooden spoon, 1 Skillet, 1 Small bowl, 1 Teaspoon, 1 Tablespoon
1 Rinse and dry the cucumber thoroughly. Cut in half lengthwise, remove the seeds with a teaspoon and cut cucumber into small cubes.
2 Place diced cucumber in a bowl and sprinkle with salt. Mix with cereal flakes and set aside.
3 Toast the almonds until golden in a dry skillet and let cool.
4 Meanwhile, rinse the bell pepper, wipe dry, cut into quarters and remove seeds. Cut pepper into thin strips.
5 Rinse tomatoes, cut out the stems and cut tomatoes into quarters. Remove seeds and cut tomatoes into thin strips.
6 Combine tomato and pepper strips with the cucumber-cereal mixture. Rinse the basil and shake dry.
7 Pluck basil leaves, set some aside and finely chop the rest. Stir chopped basil with the yogurt and season with a little pepper. Serve muesli with the yogurt, sprinkle with almonds, garnish with remaining basil and serve.