+

Making Breakfast:

  • Chickpeas, canned 900 g
  • Corn flakes cereal 250 g
  • Lentils, canned 450 g
  • Oats, Instant 250 g
  • Coconut, grated 200 g
  • Mango chutney 300 g
  • Cucumber, brunoise 300 g
  • Celery, thinly sliced 200 g
  • Celery, leaves 50 g
  • Pomegranate arils 300 g
  • Pomegranate molasses 300 ml
  • Coriander chutney, Green 300 ml
  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.
+