Savory oats with spinach, tomato and cheddar

Wash hands and rinse the spinach, tomatoes and scallions. Quarter tomatoes, thinly slice scallions and grate 35 g cheese (about 6 minutes).

In a small saucepan, heat 320 ml water and 100 ml milk over medium heat for about 2 minutes, until small bubbles form at the edges. Stir to prevent boiling over.

Add 80 g rolled oats; simmer on low for about 5 minutes, stirring. Continue once the mixture lightly coats the back of a spoon. Lower heat if it sticks.

Wilt 70 g spinach for about 1 minute. Stir in 35 g cheddar, 1 g salt and 0.3 g pepper for about 1 minute, until cheese melts; switch off heat. Divide into two bowls; top with 100 g raw tomatoes and 20 g scallions. To avoid dairy, swap 100 ml milk for water and cheese for the same amount of nondairy cheese, checking its allergen label.