Victoria’s Mouth-Watering Moroccan Tomato Porridge

Gently fry 1 chopped tomato in olive oil, add a dash of chilli flakes and generous sprinkles of paprika, cumin, turmeric (or saffron) and, especially, cinnamon and sauté a little more to bring out the flavours.

Add a splash of water and tenderly cook the mix until stew-like (but still quite moist). Add 3 soup-spoonfuls of almond meal and combine ’til warmed through and porridgy.

Place in a warmed bowl and top with diced avocado, thin slices of Lebanese or mini cucumber, coriander and a squeeze of lime juice. Super delicious!

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