Oat Bowl

Ingredients

• 200 g oats (dehulled)
• 10 g Mint (0.5 bunch)
• 1 Organic lemon
• 300 g Greek yogurt (10% fat)
• 600 g Carrots
• 4 tbsp olive oil
• Salt
• 1 tbsp honey
• 10 g black sesame (2 tsp)
• 1 bunch radishes
• 100 g lamb's lettuce
• 1 box watercress
• 500 g thick beans (frozen; thawed)
• Pepper
• 10 g parsley (0.5 bunch)

Instructions

1. 1.

   Wash oats and bring to a boil with double the amount of water. Then simmer over low heat for 20 minutes.

2. 2.

   Meanwhile wash mint, pat dry, remove leaves and roughly chop. Rinse lemon hot, dry rub, grate zest; squeeze juice. Mix lemon zest with yogurt and mint.

3. 3.

   Peel carrots and cut into fine strips. Whisk together 2 tbsp oil, salt, 1 tbsp lemon juice, honey, and sesame to make a dressing and toss with carrot strips.

4. 4.

   Wash radishes, rinse, and chop small. Wash lamb's lettuce, pat dry. Cut watercress from the bed.

5. 5.

   Cook beans in plenty of boiling salted water for 3 minutes. Drain, let sit, squeeze out skins, season with salt and pepper. Wash parsley, pat dry, chop and mix with beans and remaining oil.

6. 6.

   Drain oats, season with salt and pepper, then serve on a plate with lamb's lettuce, carrots, radishes, beans, mint yogurt, and watercress.