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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
  1. Making Breakfast:

    • Open and rinse the lentils and chickpeas, mix with cucumber, celery plus leaves and pomegranates. Season with Knorr Lime Seasoning Powder.
    • 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.
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