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September
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 , trackback 111 views

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