Supergreens salad with polenta croûtons

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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.


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