10 May Supergreens Salad With Polenta Croûtons
Prep + cook time: 40 minutes (+ refrigeration)
- 1 litre (4 cups) vegetable stock
- 1 1/2 tablespoons finely chopped fresh rosemary
- 2 cups (340g) instant polenta
- 400g broccolini, trimmed, halved
- 400g green beans, trimmed, halved lengthways
- 340g asparagus, trimmed (see tips)
- 2 cups (240g) frozen peas
- 100g (3oz) baby spinach
- cooking-oil spray
- 200g soft blue cheese, crumbled
PICKLED SULTANA DRESSING
- 1/2 cup (80g) sultanas
- 1/3 cup (80ml) white wine vinegar
- 1 clove garlic, crushed
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- Grease a 20cm x 30cm (8in x 12in) slice pan; line base and long sides with baking paper, extending the paper 5cm (2in) over sides.
- Bring stock and rosemary to the boil in a medium saucepan. Whisking continuously, gradually add polenta; whisk for 1 minute or until thick. Pour into the pan; spread evenly. Refrigerate for 1 hour or until set.
- Meanwhile, make pickled sultana dressing: combine sultanas, vinegar, garlic and maple syrup in a small bowl. Season to taste. Stand for 10 minutes. Stir in oil.
- Cook broccolini, beans, asparagus and peas in a large saucepan of boiling salted water for 2 minutes or until just tender. Drain; refresh under cold water. Place in a large bowl with spinach.
- Preheat grill (broiler). Lightly coat an oven tray with cooking oil.
- Cut polenta into 48 squares; place on tray, then spray with cooking oil. Place polenta under a heated grill for 3 minutes each side or until golden and crisp.
- Add dressing to salad; toss gently to combine. Season. Just before serving, top salad with cheese and polenta croûtons. pickled sultana dressing
Tips If the asparagus spears are particularly thick, cut them in half lengthways as well as crossways. The polenta and dressing can be made a day ahead; refrigerate, covered. Vegetables can be cooked a few hours in advance; keep them wrapped in a damp cloth in the fridge.