TARRAGON & MUSHROOM OATS

Ingredients

• 2 tbsp olive oil
• 1 tbsp butter
• 1/2 red onion, sliced
• 1 tsp nigella seeds
• 30g chopped hazelnuts
• 160g chestnut mushrooms, diced
• 1 tbsp balsamic vinegar
• 30g Sundried tomatoes, chopped
• 90g Oats
• 10g fresh Tarragon, chopped
• 100g frozen peas (thawed)
• 60g rocket leaves
• 100mls boiling water (plus extra if needed)
• 10g parmesan, grated

Method

1. Saute red onions in oil and butter with seasoning for a few minutes
2. Add the nuts and seeds and cook for another minute
3. Pile in the mushrooms and cook for 3-4 minutes, then add the sundried tomatoes, vinegar and oats stirring for 2 more minutes before pouring in 120mls boiling water
4. Simmer for a few minutes covered
5. Throw in fresh tarragon, peas and rocket and cover for another minute until cooked
6. Stir together, season well and serve with grated parmesan