25 g ground oatmeal
150 ml semi-skimmed milk (or soy milk, almond milk, rice milk or water )
½ (red or orange) pointed pepper
½ mango, peeled
1 handful of baby kale
½ tsp chilli flakes
1 Boil the egg for 6 min. (soft) or 8 min. (hard). Briefly run it under the cold tap and then peel it. Slice the egg in half lengthways.
2 Pour the milk into a saucepan, then add the oatmeal and bring to the boil. Reduce the heat and simmer for 5 min. to thicken. Stir frequently, adding a little extra milk if it becomes too thick.
3 Cut the pointed pepper into thin rings and thinly slice the mango. Serve the oatmeal porridge in a dish and mix the baby kale through it. Arrange the pointed pepper and mango on top, followed by the egg. Garnish with a sprinkle of chilli flakes to taste.
Tip: For a touch of sweetness, add a dash of maple syrup to the oatmeal porridge – it works well with the kale. If you prefer things extra savoury, garnish with a spoonful of coarsely chopped smoked almonds.