In the pantry: 20 Aug 2010

August 21, 2010 — Leave a comment

Polenta, baby spinach, red capsicum, zucchini, fennel, olives, anchovies, reduced balsamic

Here I used leftover lemony polenta (see recipe in Food Porn or click image above) in a salad. The salad consisted of baby spinach dressed with olive oil, reduced balsamic (for some sweetness), Spiral Foods sesame shake, olives, anchovies (salty) and grilled garlic topped with the warmed lemony polenta, grilled red capsicum, zucchini and fennel. It was really yummy, satisfying and quick to prepare. And look at all those goodies it contains!

Next time to jazz it up I’ll make an anchovy paste to dress the plate with and add some fresh herbs to the baby spinach which will make it a perfect Spring salad.


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