(for 4 people)

INGREDIENTS

  • 500 g Nutrigood mix and oats
  • 350 g yellow cherry (date) tomatoes
  • 100 g baby spinach leaves
  • 12 basil leaves
  • 3–4 sprigs of parsley
  • A few fresh marjoram leaves
  • 125 g blackberries
  • Flaxseeds and sesame seeds
  • Salt, extra virgin olive oil, and black pepper for serving

    PROCEDURE

    1. The night before (or a few hours ahead), wash, dry, and finely chop the herbs. Wash and halve the cherry tomatoes, then place them in a large bowl. Season with the herbs and a generous amount of olive oil, using your hands to “massage” the tomatoes, gently pressing a few to release their juices. Add a little salt, stir with a spoon, and cover the bowl. Let it rest in the fridge for a couple of hours or overnight.
    2. The next day, rinse the Nutrigood mix and oats, then cook over low heat for about 60 minutes in plenty of water (3 liters). Add salt at the end of cooking, and once done, drizzle with a bit of extra virgin olive oil. Stir and let it cool slightly, then add the herb-marinated cherry tomatoes and mix well.
    1. Wash and drain the baby spinach and blackberries thoroughly, then add them to the salad. Season with a little more salt and olive oil if needed, and sprinkle with a couple of tablespoons of flaxseeds and sesame seeds.