Ingredients
Making Breakfast:
-
Green lentils 450 g
-
Chickpeas, boiled, drained 900 g
-
Cucumber, julienne 300 g
-
Celery, diced 200 g
-
Celery leaves, chopped 50 g
-
Pomegranate Sauce 600 ml
-
Corn flakes cereal 250 g
-
Oats 250 g
-
Condiments
-
Coriander chutney, green 300 g
-
Mango chutney 300 g
-
Coconut grated 200 g
Preparation
-
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.