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Making Breakfast:

  • Chickpeas, canned 900.0 g
  • Corn flakes cereal 250.0 g
  • Lentils, canned 450.0 g
  • Oats, Instant 250.0 g
  • Coconut, grated 200.0 g
  • Mango chutney 300.0 g
  • Cucumber, brunoise 300.0 g
  • Celery, thinly sliced 200.0 g
  • Celery, leaves 50.0 g
  • Pomegranate arils 300.0 g
  • Pomegranate molasses 300.0 ml
  • Coriander chutney, Green 300.0 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.