Lebanese Style Oatmeal
A Middle Eastern inspired Oameal with Feta & Spinach
Serves 2|Takes 20 minutes
2/3 cup of Flahavan’s Rolled Oats
1 cup of spinach
1/2 cup of feta cheese
1 heaped tsp za’atar spice
1 cup of almond milk
1/3 cup asparagus
Salt and pepper
1 tbsp. pomegranate seeds (optional)
A couple of slices of lemon (optional)
Wash the spinach, then place in a pan with just the water that clings to the leaves and wilt over a low heat. Once wilted, finely chop and put to one side.
Preheat the oven to 200°C/180°C fan/gas 6. Wrap the feta loosely in a bit of foil, sprinkle over a ¼ tsp of za’atar and drizzle with a little olive oil. Bake in the oven a for 10-12 minutes or until tinged golden brown. Alternatively, the feta can be crumbled onto the finished porridge.
Put the Flahavan’s Irish Organic Porridge Oats, the za’atar spice and the almond milk into a medium-sized pan over a medium heat, bring to the boil and then reduce the temperature. Stir the spinach into the porridge and keep stirring regularly to produce a creamy texture and continue cooking for 10-12 minutes.
Toss the asparagus spears in a little olive oil and season with salt and pepper. Heat a griddle pan until searing hot, griddle the asparagus until slightly charred.
Spoon the porridge into a bowl and top with the feta, asparagus, sprinkle over the pomegranate seeds and finish with a couple of slices of lemon.