Oatmeal with Salsa Pomodoro

Oatmeal with Salsa Pomodoro

Shopping basket for 4 people:

• Pastry dough
• 70 g honey
• 40 g coconut oil
• 100 g rolled oats
• 35 g chickpea flakes
•  25 g The Popote "Salsa Pomodoro"
•  8 g salt
•  Sufficient hot water


1. Melt the coconut oil and bring the honey to the boil.

2. Mix the remaining ingredients and stir in the still-warm coconut oil and honey. Mix quickly, adding a little hot water to obtain a soft, homogeneous paste.

3. Immediately roll out the mixture between 2 sheets of parchment paper into a 2 mm-thick rectangular roll. Remove the top sheet and cut into 4 equal portions using a pastry wheel.

4. Bake at 170°C for approx. 10 minutes. Set aside at room temperature.

Perfumed cream:

•  20 cl single cream (35% fat content)
•  2 tablespoons rice vinegar or good white vinegar
•  2 sheets gelatin, softened in cold water
•  1 tablespoon The Popote "Salsa Pomodoro"
•  200 g carrot
•  1 tablespoon The Popote "Chilli Oil"
•  Salt, powdered sugar


1. Peel and grate the carrots using a mandolin or vegetable slicer. Drain in a colander for 5-10 minutes, adding a teaspoon of salt and a tablespoon of sugar to the carrots.

2. Whisk the vinegar and Salsa Pomodoro into the cream. Melt the drained gelatin for a few seconds in the microwave. Immediately add to the flavored cream and chill.

3. Just before serving, spoon the perfumed cream over the oat cakes.

4. Taste and mix the chili oil with the carrots and cover the oat cakes with the mixture on a plate.

5. Serve with seasoned salad leaves or mesclun.

Recipe by Philippe, Head Chef at The Popote.

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