Polenta Stack With Navy Bean Salad

Ingredients for Polenta Stack With Navy Bean Salad

• Vegetable oil cooking spray

• 2 cans (450g each) navy beans, rinsed and drained

• 450g plum tomatoes, chopped

• 1/2 cup basil, chopped, plus 15 leaves for garnish

• 275g crumbled feta, divided

• 1 tube (500g) prepared polenta, cut into 16 slices

• 450g courgette, cut into 1/4-inch slices

• 2 bottles (200g each) roasted red peppers, drained

Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Combine beans, tomatoes, chopped basil and 140g feta in a bowl. Place 1/4 of bean mixture in centre of 1 half of each piece of foil. Working 1 packet at a time, place 4 slices polenta in an overlapping circle over beans. Top with 1/4 of courgette slices, 1/4 of red peppers and 1/4 of remaining 140g feta. Fold foil to close and crimp edges to seal packets; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Carefully cut foil to open and garnish with basil leaves. Serve.

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.