Makes: 2 servings
30 to 45 minutes
- 2 small “ready to slice” polenta roll
- 100g (3,5 oz) feta cheese or vegan cheese
- 10 cl of soya or coconut cream
- Basil leaves
- 2 lemons
- Olive oil
- 10 cherry tomatoes
- 1 tsp of sugar
- 4 strawberries
- Arugula, pistachio
1. Feta cheese mousse
Place 100g (3,5 oz) of feta or vegan cheese in a bowl, add the minced basil leaves, juice of half a lemon, salt, pepper. Whisk until you get a homogeneous mixture.
2. Candied cherry tomatoes
In a saucepan, put 4 cherry tomatoes, 10cL of oil, juice of half a lemon and a teaspoon of sugar. Heat the mixture 10 minutes.
In a pan put your sliced polenta in a bit of olive oil until you get a nice colour.
4. Arugula vinaigrette
Blanch 30 seconds your rocket in boiling salted water, stop cooking by putting your rocket in iced water. Mix Arugula with olive oil and the juice of a lemon.
Place your slice of polenta on the plate. Add your candied tomatoes in the middle, surrounded by strawberries halved and halved cherry tomatoes. Put feta foam using a pastry bag. Finally, around, put the vinaigrette and strawberries pieces cut into brunoise and a few crushed pistachio.
Recipe by Sabarot
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