September
24
2006
24
2006
BEETROOT, PUMPKIN & SPINACH SALAD WITH FETTA POLENTA
[WW VEGIE MAIN MEALS P11]
2 CUPS [500ml] WATER
2 CUPS [500ml] VEGETABLE STOCK
1 CUP [170g] POLENTA
200g FETTA CHEESE [crumbled]
10 SMALL [600g] BEETROOT
2 TABLESPOONS OLIVE OIL
700g PEELED PUMPKIN [diced into 4cm pieces]
150g BABY SPINACH LEAVES
¾ CUP [75g] TOASTED WALNUTS [chopped coarsely]
WALNUT VINAIGRETTE
2 TABLESPOONS WALNUT OIL
¼ CUP [60ml] OLIVE OIL
¼ CUP [60ml] LEMON JUICE
PREHEAT OVEN TO MODERATELY HOT [200C]. GREASE 20cmX30cm LAMINGTON TIN; LINE WITH BAKING PAPER.
COMBINE THE WATER & STOCK IN A LARGE SAUCEPAN; BRING TO BOIL. ADD POLENTA, STIRRING CONSTANTLY. REDUCE HEAT; COOK, STIRRING, 10 MINUTES OR UNTIL POLENTA THICKENS. STIR IN CHEESE THEN SPREAD POLENTA INTO PREPARED PAN. COOL 10 MINUTES THEN COVER; REFRIGERATE 1 HOUR OR UNTIL POLENTA IS FIRM.
DISCARD BEETROOT STEMS & LEAVES; QUARTER UNPEELED BEETROOTS. PLACE IN LARGE SHALLOW BAKING DISH WITH PUMPKIN CUBES. DRIZZLE WITH OIL & BAKE IN OVEN [200C] 30 TO 45 MINUTES OR UNTIL VEGETABLES ARE TENDER. WHEN COOL ENOUGH TO HANDLE, PEEL BEETROOT. PLACE IN A LARGE BOWL WITH DRESSING. TOSS GENTLY TO COMBINE.
TURN POLENTA ONTO BOARD; TRIM EDGES. CUT POLENTA INTO 12 PIECES; COOK, IN BATCHES, ON HEATED OILED GRILL PLATE [OR BBQ] UNTIL BROWNED BOTH SIDES & HEATED THROUGH.
ADD PUMPKIN, SPINACH & NUTS TO BEETROOT MIXTURE; TOSS GENTLY TO COMBINE. DIVIDE POLENTA PIECES AMONG SERVING PLATES; TOP WITH SALAD.
WALNUT VINAIGRETTE
COMBINE INGREDIENTS IN SCREW TOP JAR; SHAKE WELL.
Damian 
Salad
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