Mediterranean Chef Salad with Polenta Croutons

Ingredients for Mediterranean Chef Salad with Polenta Croutons

• 1 package (500g) fat-free, plain precooked polenta

• Olive oil cooking spray

• 1125ml grape tomatoes

• 2 tablespoons balsamic vinegar

• 240ml canned cannellini beans, rinsed and drained

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• 1/4 teaspoons red pepper flakes

• 1 head cos, torn (about 6 cups)

• 20 basil leaves

• 110g fresh part-skim mozzarella, cut into small cubes

How to make Mediterranean Chef Salad with Polenta Croutons

Heat oven to 204°C. Halve polenta lengthwise, then halve each piece lengthwise. Slice crosswise 7 times (to yield 32 triangles). Coat a small baking sheet with cooking spray; evenly arrange triangles; coat tops with cooking spray. Place tomatoes on a small rimmed baking sheet; spray with oil and toss. Place both sheets in oven for 10 minutes; remove tomatoes from oven and stir. Return to oven and cook until croutons are toasted on 1 side and tomatoes are wrinkled and brown in spots, about 20 minutes more. Remove tomatoes. Flip croutons; return to oven for 20 minutes more. Pour vinegar over tomatoes; transfer to a bowl. Mix in beans, salt, pepper and pepper flakes; set aside. Divide cos and basil among 4 plates. Pour tomato mixture over greens; top with croutons and cheese.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.