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Making Breakfast:

  • Green lentils 450.0 g
  • Chickpeas, boiled, drained 900.0 g
  • Cucumber, julienne 300.0 g
  • Celery, diced 200.0 g
  • Celery leaves, chopped 50.0 g
  • Pomegranate Sauce 600.0 ml
  • Corn flakes cereal 250.0 g
  • Oats 250.0 g
  • Condiments
  • Coriander chutney, green 300.0 g
  • Mango chutney 300.0 g
  • Coconut grated 200.0 g
  1. Making Breakfast:

    • Open and rinse the lentils and chickpeas, mix with cucumber, celery plus leaves and pomegranates. Season with Knorr Professional Lime Seasoning.
    • Mix in cornflakes and oats just before serving so they remain crispy.
    • Serve with condiments on the side to allow guests to select their own combinations.