MEDITERRANEAN HARMONY: TEXTURES OF SUN AND EARTH 🌟
a multi-layered creation featuring a central disc of crisp, pan-seared lemon-herb polenta, crowned with a cloud of aerated, toasted pistachio-crusted goat's milk feta. nestled on a bed of fresh baby arugula, the plate is intricately composed with a mosaic of fresh vineyard grapes and sun-ripened forest berries, finished with delicate arcs of reduced mixed berry coulis and a finish of whole roasted pistachios.
HEALTHY SALAD
HEALTHY CHEF
3/18/20261 min read
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INGREDIENTS:
• POLENTA DISC: 100g cornmeal, 400ml vegetable stock, fresh thyme, lemon zest, salt, 20g butter.
• WHIPPED FETA: 150g goat's milk feta, 50g greek yogurt, 30g crushed toasted pistachios, lemon juice.
• FRUIT & GREENS: 50g baby arugula, 4-5 red grapes (halved), 30g mixed berries (blueberries, raspberries), balsamic or berry reduction.
• GARNISH: whole pistachios, fennel fronds, edible borage flower.
METHOD:
• STEP 1: bring the vegetable stock to a boil, slowly whisk in the cornmeal, and cook until thickened. add thyme, lemon zest, and butter. pour onto a flat tray, let it cool, then cut out a circular disc using a ring mold.
• STEP 2: sear the polenta disc in a hot pan with a little olive oil until both sides are golden and crispy.
• STEP 3: blend the feta and greek yogurt until smooth and aerated. fold in half of the crushed pistachios.
• STEP 4: place a handful of dressed arugula on the plate. sit the crispy polenta disc on top.
• STEP 5: use a spoon or piping bag to place a large "cloud" of the whipped feta on top of the polenta. sprinkle with more crushed pistachios.
• STEP 6: arrange the grapes and berries around the base. drizzle the berry reduction in arcs and finish with the whole pistachios, fennel fronds, and the edible flower.
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