Hearty spinach porridge

Hearty spinach porridge


Peel and crush the garlic cloves. Cut the white part of the spring onions into medium-fine rings and the green part into very fine rings. Dice the tomatoes. Put the green onion to one side for garnishing. Briefly sear the tomatoes and white spring onion with 2 tbsp olive oil in a pan, deglaze with the vegetable stock and add the rolled oats. Reduce the heat and allow to simmer gently for about 5 minutes. Season with salt and pepper to taste. In the meantime, place the spinach in a non-stick frying pan with 2 tbsp olive oil and the pressed garlic. Blend the sesame paste with the lemon juice and 1 tbsp water. Serve the finished porridge in a bowl, place the spinach on top, sprinkle with a little green onion and the lemon zest and drizzle with the sesame sauce.

Recipe creation: Sebastian Copien

Serves 4

  • 2 garlic cloves
  • 2 spring onions
  • 5 dried tomatoes in oil
  • 4 tbsp olive oil
  • 1 l vegetable stock
  • 200 g rolled oats
  • natural or sea salt
  • ground pepper
  • 200 g spinach
  • 3 tbsp sesame paste
  • 1 tbsp lemon juice
  • 2 tsp lemon zest

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