Savoury oats with zucchini, feta and mint

Ingredients

For 1 serving

• Rolled oats45 g
• Vegetable broth220 ml
• Zucchini100 g
• Feta30 g
• Mint2 g
• Extra virgin olive oil1 teaspoon
• Egg whites2

Contains: gluten, lactose, eggs, celery,

In season: May – September

Method

1. Wash and trim the courgettes and grate them on the coarse side of a box grater; heat the vegetable stock in a small pan.
2. Heat the oil in a small non-stick pan over medium heat and sauté the courgettes for 3 minutes, until wilted and some of their water has gone.
3. Add the rolled oats and the hot stock and cook over medium-low heat for 5 minutes, stirring often, until the oats are tender and creamy.
4. Turn the heat to low, pour in the egg whites and stir quickly for about a minute, until they set into soft strands and make the porridge fluffy.
5. Spoon into a bowl and finish with the feta crumbled with your fingers and torn mint leaves.