Savoury oats with pumpkin and pumpkin seeds

Ingredients

For 1 serving

• Rolled oats40 g
• Pumpkin120 g
• Vegetable broth220 ml
• Pumpkin seeds8 g
• Fresh sage1 g
• Part-skim ricotta50 g
• Saltto taste

Contains: gluten, lactose, celery,

In season: September – December

Method

1. Peel the pumpkin, remove the seeds and fibres and cut it into small dice, about 1 cm, so it cooks quickly.
2. Put the pumpkin in a small pan with the vegetable stock and the fresh sage, bring to the boil and cook covered over medium heat for 8 minutes, until it crushes easily with a fork.
3. Meanwhile toast the pumpkin seeds in a small dry pan over medium heat for 2–3 minutes, until they puff and start to pop.
4. Remove the sage, add the rolled oats and cook over medium-low heat for 5 minutes, stirring and crushing the pumpkin against the sides, until the porridge is thick and orange; season with salt.
5. Spoon into a bowl and finish with spoonfuls of light ricotta and the toasted pumpkin seeds.