Ingredients
1 litre of homemade or good quality vegetable stock
1 cup of polenta
350g (12oz) roma tomatoes, sliced in half (substitute these with brought sundried tomatoes to save time if you prefer)
2 tbs olive oil
120g (4oz) baby Kale
75g (2½oz) baby spinach
1-2 avocados, sliced and drizzled with lemon juice
¼ cup sunflower seeds
For the dressing
3 tbs egg-free or traditional mayonnaise
3 tbs good quality olive oil
1 tbs apple cider vinegar
1-2 tsp grated horseradish (to taste)
½ tsp honey or agave nectar
Directions
1. To prepare the polenta bring the stock to boil in a large saucepan. Once boiling add the polenta in a steady stream and whisk over a low heat for 2-3 minutes until thick and smooth. Transfer to an approximately 6 litre capacity lightly greased baking dish, smooth over the top and refrigerate for about an hour until set.
2. Meanwhile preheat the oven to 130°C/266°F and place the halved tomatoes into a baking dish. Drizzle with the olive oil and season with salt flakes and fresh cracked pepper. Place in the oven and roast at the low temperature for 1½ – 2 hours. Keep warm.
3. To make the dressing whisk all the ingredients together until combined and season to taste. Set aside.
4. Once the polenta is set turn it out of the dish and cut into pieces around 2-3cm square. Dust each piece with extra polenta and fry in batches over a medium heat in a frying-pan, using oil or butter depending on what you prefer.
5. Transfer the fried polenta pieces onto absorbent paper and keep warm.
6. Once the polenta and tomatoes are cooked toss them together with the kale, spinach, avocado and sunflower seeds in a large bowl. Just before serving pile the prepared salad onto a serving plate and drizzle over the dressing.
Source: Trudy at veggienumnum.com
1 cup of polenta
350g (12oz) roma tomatoes, sliced in half (substitute these with brought sundried tomatoes to save time if you prefer)
2 tbs olive oil
120g (4oz) baby Kale
75g (2½oz) baby spinach
1-2 avocados, sliced and drizzled with lemon juice
¼ cup sunflower seeds
For the dressing
3 tbs egg-free or traditional mayonnaise
3 tbs good quality olive oil
1 tbs apple cider vinegar
1-2 tsp grated horseradish (to taste)
½ tsp honey or agave nectar
Directions
1. To prepare the polenta bring the stock to boil in a large saucepan. Once boiling add the polenta in a steady stream and whisk over a low heat for 2-3 minutes until thick and smooth. Transfer to an approximately 6 litre capacity lightly greased baking dish, smooth over the top and refrigerate for about an hour until set.
2. Meanwhile preheat the oven to 130°C/266°F and place the halved tomatoes into a baking dish. Drizzle with the olive oil and season with salt flakes and fresh cracked pepper. Place in the oven and roast at the low temperature for 1½ – 2 hours. Keep warm.
3. To make the dressing whisk all the ingredients together until combined and season to taste. Set aside.
4. Once the polenta is set turn it out of the dish and cut into pieces around 2-3cm square. Dust each piece with extra polenta and fry in batches over a medium heat in a frying-pan, using oil or butter depending on what you prefer.
5. Transfer the fried polenta pieces onto absorbent paper and keep warm.
6. Once the polenta and tomatoes are cooked toss them together with the kale, spinach, avocado and sunflower seeds in a large bowl. Just before serving pile the prepared salad onto a serving plate and drizzle over the dressing.
Source: Trudy at veggienumnum.com
No comments:
Post a Comment