A savoury, satisfying day-starter
1 cup Uncle Tobys Oats
1 cup coconut water
1 cup water
1 tsp turmeric
1 tsp Moroccan spice
Pinch sea salt
¼ lime, squeezed
1 tsp dukkah
1 tsp pomegranate seeds
1 tsp crispy chickpeas (store bought)
Combine all ingredients in a saucepan and slow cook for 6-8 minutes or until thickened.
Boil water in a saucepan and poach the egg for 1-2 minutes, then drain on kitchen roll.
Boil water in a saucepan, and blanch the kale for 30-40 seconds, then drain and sprinkle with sesame seeds
Spoon the porridge into a warm bowl and sprinkle with pomegranate seeds, chickpeas and dukkah. Add kale and top with a poached egg.