Green salad with avocado
A simple, fresh-tasting salad to serve as part of a summery buffet
Baked polenta with spinach & goat's cheese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 garlic cloveschopped
- 2 x 400g cans chopped tomatoes
- 300g fresh spinach
- 500g pack ready-made polenta
- 1 tbsp olive oil
- 100g goat's cheesewith rind, broken into chunks
Nutrition: per serving
- kcal240
- fat10g
- saturates5g
- carbs26g
- sugars7g
- fibre6g
- protein12g
- salt1.6g
Method
step 1
Heat oven to 220C/200C fan/gas 7 and boil the kettle. In a bowl, mix the garlic and tomatoes with seasoning, then pour into a large baking dish. Place the spinach in a large colander and pour boiling water over until wilted. Rinse in cold water and squeeze out all the excess water you can with your hands. Roughly chop, season, and scatter on top of the tomatoes.
step 2
Slice the polenta, then overlap on top of the spinach. Drizzle with the oil and bake in the oven for 10-15 mins. Scatter over the cheese and return to the oven for 5 mins more, or until the cheese is golden and bubbling.
