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Breakfast of dreams with beans, sunshine tomatoes and chia seed pudding
Fruit and vegetables
200ml/⅓ pint tinned
mango
pulp or purée
1
lime
, zest and juice
handful fresh or tinned mango chunks
2
garlic
cloves, crushed
½ tsp dried red
chilli
flakes
½
lemon
, juice only
selection of pickled
vegetables
(optional)
1 ripe
tomato
handful fresh
parsley
, chopped
1 whole
garlic
clove, peeled
180g/6⅓oz ripe
cherry tomatoes
of various colours, sliced in half
½ tsp dried red
chilli
flakes
handful finely chopped fresh
parsley
handful
pomegranate
seeds
Tins, packets and jars
400ml tin full-fat
coconut milk
(preferably organic)
2 x 400g tins fava
beans
, drained
½ tsp
sumac
Cooking ingredients
1 tbsp
maple syrup
¼ tsp ground
cardamom
(or the seeds of 3 crushed pods)
½ tsp
fennel seeds
, crushed in a pestle and mortar
75g
chia seeds
1 tbsp
olive oil
½ tsp
cumin
seeds
½
cinnamon
stick
½ tsp hot
paprika
sea salt
2 tbsp
olive oil
4 tsp extra virgin
olive oil
, plus a little extra for drizzling
1 tbsp
pomegranate molasses
(or balsamic vinegar)
½ tsp dried
oregano
sea salt
Dairy, eggs and chilled
1 tbsp full-fat live Greek
yoghurt
or plant-based alternative
2 soft-boiled
eggs
200g/7oz labneh (or
cream cheese
)
Other
4
pitta breads
, toasted (optional)
4 large, thick slices of
sourdough bread
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