Ingredients
For the porridge
- 70g porridge oats
- 200ml water
- 100ml skimmed milk (or non-dairy unsweetened milk)
- ¼ teaspoon garlic powder
- 1 teaspoon mixed herbs
- Salt and black pepper
- 50g feta cheese, crumbled
For the roasted veggies
- 1 aubergine, cut into chunks
- ½ butternut squash, peeled, seeded and cut into chunks
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon mixed herbs
- Pinch cayenne pepper
- 3 tablespoons Linwoods Shelled Hemp
- Black pepper and salt, to taste
Instructions
- First roast the veggies: Preheat the oven to 200 degrees C. Place the veggie chunks in a sandwich/food bag with the oil, paprika, herbs, hemp seeds, cayenne pepper and seasoning and give it a good shake to coat everything.
- Tip out into a roasting tin or tray and bake for 25-30 minutes until softened.
- Meanwhile make the porridge: Place the oats, water, milk, garlic powder, herbs and seasoning and simmer for a further 5 minutes until most of the water has been absorbed and the porridge has a creamy texture.
- Divide between two bowls, top with some of the veggies and sprinkle over the feta cheese.
- Enjoy hot!
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