Name: Supergreens salad with polenta croûtons
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 1 litre (4 cups) vegetable stock; 1 1/2 tablespoon finely chopped fresh rosemary leaves; 2 cup (340 grams) instant polenta; 400 gram broccollini, trimmed, halved; 400 gram green beans, trimmed; 340 gram asparagus, trimmed; 2 cup (240 grams) frozen peas; 100 gram baby spinach; cooking oil spray; 200 gram soft blue cheese, crumbled; 1/2 cup (80 grams) sultanas; 1/3 cup (80 millilitres) white wine vinegar; 1 clove garlic, crushed; 2 tablespoon maple syrup; 2 tablespoon olive oil

Ingredients

1 litre (4 cups) vegetable stock

1 1/2 tablespoon finely chopped fresh rosemary leaves

2 cup (340 grams) instant polenta

400 gram broccollini, trimmed, halved

400 gram green beans, trimmed

340 gram asparagus, trimmed

2 cup (240 grams) frozen peas

100 gram baby spinach

cooking oil spray

200 gram soft blue cheese, crumbled

1/2 cup (80 grams) sultanas

1/3 cup (80 millilitres) white wine vinegar

1 clove garlic, crushed

2 tablespoon maple syrup

2 tablespoon olive oil

Method

Supergreens salad with polenta croûtons

1.Grease a 20cm x 30cm slice pan; line base and long sides with baking paper, extending the paper 5cm over sides.

2.In a medium saucepan, bring stock and rosemary to the boil. Whisking continuously, gradually add polenta; whisk 1 minute or until thick. Pour into pan; spread evenly. Refrigerate 1 hour or until set.

3.Meanwhile, make pickled sultana dressing.

4.In a large saucepan of boiling salted water, cook broccolini, beans, asparagus and peas 2 minutes or until just tender. Drain; refresh under cold water. Place in a large bowl with spinach.

5.Preheat grill. Lightly coat an oven tray with cooking oil.

6.Cut polenta into 48 squares; place on tray, then spray with cooking oil. Place polenta under heated grill 3 minutes each side or until golden and crisp.

7.Add dressing to salad; toss gently to combine. Just before serving, top salad with cheese and polenta croûtons.

Pickled sultana dressing

8.In a small bowl, combine sultanas, vinegar, garlic and maple syrup. Season to taste. Stand 10 minutes. Stir in oil.

The polenta and dressing can be made a day ahead; refrigerate, covered. Vegetables can be cooked a few hours ahead; keep wrapped in a damp cloth in the fridge.
Note

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Ingredients

Method

Supergreens salad with polenta croûtons

Pickled sultana dressing

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