Porridge with pomegranate, pistachios and yogurt

Ingredients

For 1 serving

• Rolled oats45 g
• Reduced-fat milk180 ml
• Pomegranate70 g
• Pistachios10 g
• Plain nonfat yogurt60 g
• Honey1 teaspoon

Contains: gluten, lactose, nuts,

In season: October – January

Method

1. Put the oats and milk into a small pan and cook over medium heat for 5 minutes, stirring, until creamy.
2. Meanwhile, halve the pomegranate and, holding it cut side down over a bowl, tap it with the back of a wooden spoon to knock out the seeds; discard the bitter white pith.
3. Roughly chop the pistachios.
4. Pour the porridge into a bowl and spoon the yoghurt into the middle.
5. Finish with the pomegranate seeds, pistachios and a drizzle of honey.