- 75g polenta
- 1 red onion
- 1 lime
- 250g cherry tomatoes
- A bunch of radishes
- 1 short cucumber
- ½ x 200g feta
- 1 avocado
- 300ml boiling water
- Sea salt
- 2 tbsp olive oil
- Freshly ground pepper
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 4. Line a baking try with baking paper. Place a pan filled with 300ml boiling water on the hob. Add a large pinch of salt, 1 tbsp olive oil and bring to the boil.
- 2.
When boiling, trickle in the polenta, stirring to beat out any lumps. Cook for 3 mins till the polenta and water are combined and thickening. Pour the polenta onto the baking tray and spread it thinly. Slide it into the oven for 15 mins.
- 3.
Meanwhile, prepare the salsa salad. Peel and finely chop the onion and add to a salad bowl. Zest and juice the lime over the onion. Add a pinch of salt and scrunch together. Halve the cherry tomatoes and set on top of the onions. Don’t mix.
- 4.
Trim and thinly slice the radishes. Finely shred a pinch of the radish leaves and add those. Peel the cucumber (the skin can be bitter) and chop into small chunks. Add to the bowl – still don’t mix.
- 5.
Crumble half the block of feta into the salad. Add 1 tbsp olive oil and some black pepper. Set aside.
- 6.
Remove the polenta from the oven and leave to cool slightly. Leaving it on the tray use 2 forks to tear the polenta into bite-sized pieces. Slide back into the oven for 10 mins to crisp it up further.
- 7.
Meanwhile, halve and stone the avocado. Scoop out the flesh and roughly chop it. Add to the salad bowl. Fold everything together gently.
- 8.
Remove the polenta from the oven and tip it into the salad bowl. Toss and serve straight away.