Clementine & vanilla porridge with citrus salsa

The oats in this zingy porridge are well known for helping to reduce cholesterol. It’s also a good source of carbs and protein for post-exercise muscle recovery.

SERVES 4 PREP 10 mins plus overnight soaking COOK 5 mins EASY V

4 clementines 2 tsp vanilla extract 140g porridge oats 1 grapefruit, peeled, seeded and chopped small handful mint leaves 2 tbsp sunflower seeds 6 walnut halves, broken 4 x 120g pot bio yogurt

1 Peel the clementines, then finely chop 1 tbsp of the peel. Put the peel in a large bowl with the vanilla, oats and 800ml water. Cover and set aside to soak overnight.

2 To make the salsa, chop the clementines and mix in a bowl with the grapefruit and mint leaves. Cover and chill.

3 The next morning, tip the porridge into a pan and cook until bubbling and thick. Pour half into two bowls and tip the remainder into a container ready to chill, topped with half the salsa, seeds and nuts. Divide the other half of the salsa between the two bowls along with half the yogurt. Scatter with the remaining nuts and seeds. The leftover porridge can be reheated the next day with a splash of water. Top with the remaining salsa and yogurt.

GOOD TO KNOW healthy • low fat • calcium • folate • vit c • 1 of 5-a-day

PER SERVING 335 kcals • fat 10g • saturates 3g • carbs 44g • sugars 19g • fibre 5g • protein 13g • salt 0.2g