Seared Polenta, Shaved Fennel Salad, Tomato Relish and Rocket

£5.75

The perfect light lunch or starter and its vegan!

GF
V
VE
DF
  • Ingredients

    Almond Milk
    Polenta
    Olive Oil
    Rosemary
    Seasoning
    Cumin
    Plum Tomatoes
    Sun Blushed Tomatoes
    Basil Leaves
    Garlic Puree
    Chopped Almonds (Nuts)
    Tomato Puree
    Chilli
    Fennel
    Radishes
    Cider Vinegar (Sulphites)
    Maple Syrup
    Olive Oil
    Lemon Juice

  • How To Cook
    • Place a pan over a medium heat and add a drizzle of olive oil. Carefully fry the polenta slices on each side for 2 minutes until golden.
    • To plate, place the polenta on the plate and top with tomato chutney. Top with the fennel salad and garnish with rocket.
  • Storage

    Keep refrigerated and use within 3 days

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