November 28, 2016
Chorizo Bocconcini Salad with Polenta Croutons
Main Meals, Salads | Vegetables
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ingredients to serve six
400gm roma tomatoes
extra virgin olive oil
cracked black pepper
175gm/1 cup yellow quick cook polenta
50gm unsalted butter
50gm grated parmesan
¼ cup finely chopped chives
600gm chorizo sausages
150gm baby spinach leaves
200gm baby bocconcini
250gm sugar snap peas
3Tbsp white verjuice or white balsamic
4Tbsp extra virgin olive oil
1 medium clove garlic
1tsp Dijon mustard
- Pre-heat oven to 180ºC.
- Cut each tomato into 6 wedges and toss with 1 tablespoon extra virgin olive oil, salt and pepper. Place in single layer on non-stick paper lined baking tray. Roast for 30-40 minutes, until slightly shrunken.
- Meanwhile make polenta. Place 750ml water in saucepan and bring to the boil. Whisk in polenta and bring back to the boil with ¾ teaspoon salt flakes. Simmer over low heat (it will spit, so take care) stirring often for 3 to 4 minutes. Remove from heat, add butter, chopped chives and parmesan and stir to combine. Taste and adjust seasoning if necessary.
- Run a wet hand around a 20cm square cake tin and pour in hot polenta. Place a sheet of non-stick paper on top and smooth out surface (polenta should be about 1.5cm deep). Cool completely in fridge.
- Make dressing by placing all ingredients in a screw top jar. Shake well until combined and thick. Set aside.
- Turn oven to 220ºC.
- Once polenta is set, tip out of pan and cut into 1½cm cubes. Gently toss in 1 to 2 tablespoons extra virgin olive oil and place in a single layer on non-stick paper lined baking tray. Bake for 25 minutes, until golden and crisp.
- Cut chorizo into ½cm slices and place on baking tray, roast for 5 to 7 minutes, until coloured, smelling great and crispy around the edges. Or fry in a little olive oil for a couple of minutes each side. Drain on absorbent paper.
- Blanch stringed sugar snap peas in boiling salted water for 3 minutes. Drain and refresh under cold water to halt cooking process and retain colour and crunchiness.
- Place chorizo in large bowl with roasted tomatoes, sugar snap peas, baby spinach leaves, polenta ‘croutons’ and baby bocconcini. Toss with dressing and serve whilst still warm.
- Verjuice is unripened unfermented grape juice. Maggie Beer and Cape Farm Shop make great verjuice. Use 2 Tbsp lemon juice as an alternative and ensure dressing is well seasoned with salt to balance out the sourness.
- Use any of these Dijon mustard brands – Maille (available in supermarkets) Simon Johnson or Regimental Condiment Company (available at good food stores).
- In place of polenta croutons, use little crisp roasted potatoes or torn sourdough bread croutons.
- Use crumbled feta in place of bocconcini.
- Replace spinach with rocket leaves.
- Add fresh basil to salad for added flavour.