Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Spread <quantity>2<unit>cups</unit></quantity> of rolled oats onto a baking tray

Bake the oats at <temperature>180<unit>°C</unit></temperature> for 6-10m until lightly browned

Cool the oats to room temperature and transfer them to a tall container. Add <quantity>½<unit>tsp</unit></quantity> of salt

Add the juice of <quantity>½</quantity> of a lime, <quantity>100<unit>ml</unit></quantity> of sunflower oil, and <quantity>1<unit>tbsp</unit></quantity> of honey

Use a hand blender to blend everything together until smooth. Add more sunflower oil if necessary

Add <quantity>2<unit>tbsp</unit></quantity> of water for a lighter consistency, if desired. Blend everything together until homogeneous

Add <quantity>1<unit>tbsp</unit></quantity> of molasses and mix it. The oat butter is ready

Add <quantity>1<unit>cup</unit></quantity> of plain yogurt and the zest of <quantity>1</quantity> lemon to a bowl

Add the zest of <quantity>1</quantity> lime

Season with salt to taste

Squeeze the juice out of <quantity>½</quantity> lime

Mix until everything is combined. The lemon yogurt is ready

Remove the stem and separate the leaves of <quantity>1</quantity> endive

Place the Oat Butter in a piping bag. Pipe some of it inside all the endive leaves

Arrange the leaves side by side on a serving plate, and drizzle them with the Lemon Yogurt

Sprinkle sumac to taste on top and garnish with ripped mint leaves

Add lemon zest to taste. The endive, oat butter & yogurt is ready

Enjoy! This is definitely a flavor-bomb dish!