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My boss recently made a savory, Tunisian-inspired oatmeal from our company’s upcoming new cookbook, and I’m obsessed. Unable to wait until we feature it as a special on our restaurants’ menus, I made my own version perfect for spring. This one’s not only an easy, vegan (you heard me) dish, but it is an exciting dish to add to your breakfast rotation.

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This one’s just a rough outline:

Prepare steel-cut oats according to the directions on the package. Top the oats with thinly sliced raw asparagus, sweet peas (if using frozen, thaw and reheat in the microwave, or blanch in boiling water from frozen; if using fresh, blanch in boiling water), thinly sliced scallion, lemon zest, harissa oil (simply harissa combined with extra-virgin olive oil).

Garnish with kosher salt, freshly ground black pepper, and a drizzle of extra-virgin olive oil.

Enjoy for breakfast, lunch, or dinner.

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