Supergreens salad with polenta croutons

Lighten up your next barbecue with this deliciously fresh supergreens salad. Served with polenta croutons for a gluten-free alternative, it is healthy, quick to prepare, and oh-so-tasty!

  • 15 mins preparation
  • 5 mins cooking
  • Serves 8
  • Print


Supergreens salad with polenta croutons
  • 1 litre (4 cups) vegetable stock
  • 1 1/2 tablespoon finely chopped fresh rosemary leaves
  • 2 cup (340g) instant polenta
  • 400 gram broccollini, trimmed, halved
  • 400 gram green beans, trimmed
  • 340 gram asparagus, trimmed
  • 2 cup (240g) frozen peas
  • 100 gram baby spinach leaves
  • cooking-oil spray
  • 200 gram soft blue cheese, crumbled


Supergreens salad with polenta croutons
  • 1
    Grease a 20cm x 30cm slice pan; line base and long sides with baking paper, extending the paper 5cm over sides.
  • 2
    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 pan; spread evenly. Refrigerate 1 hour or until set.
  • 3
    Meanwhile, make pickled sultana dressing.
  • 4
    Cook broccollini, 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.
  • 5
    Preheat grill. Lightly spray 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 for 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 croutons, pickled sultana dressing Combine sultanas, vinegar, garlic and maple syrup in a small bowl. Season to taste. Stand 10 minutes. Stir in oil.


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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