Name: Polenta crumbed veggies with herb dressing
Prep time: 50 min
Total time: 50 min
Yield: 4-6 servings
Cuisine: Ingredients
Ingredients: 350 g mixed vegetables, such as broccoli, baby carrots and cauliflower; 2 onions sliced into rings; 125 ml flour; 5 ml salt; 2,5 ml freshly ground black pepper; 250 ml maize meal polenta; 125 ml grated hard Italian cheese (such as pecorino) or mature cheddar cheese; 3 eggs whisked; 20 g fresh mixed herbs; 1 garlic cloves, peeled; lemon zest and juice; salt just a pinch; 250 yoghurt; oil for deep frying; sea salt

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Ingredients (15)

350 g	mixed vegetables, such as broccoli, baby carrots and cauliflower
2	onions — sliced into rings
125 ml	flour
5 ml	salt
2,5 ml	freshly ground black pepper
250 ml	maize meal — polenta
125 ml	grated hard Italian cheese (such as pecorino) or mature cheddar cheese
3	eggs — whisked
20 g	fresh mixed herbs
1	garlic — cloves, peeled
	lemon — zest and juice
	salt — just a pinch
250	yoghurt
	oil — for deep frying
	sea salt

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Method:

Cut the vegetables into smaller pieces, if
necessary, then rinse them and the onion rings in a colander.

Season the flour with salt and pepper. Roll
the vegetables in the flour. Lightly shake off any excess.

Coating – In a shallow dish, mix the polenta
and grated cheese.

Roll the vegetables in the egg, then in the
polenta mixture. Make sure they are evenly coated in crumbs.

Arrange the pieces on a plate, cover and
chill in the fridge for at least 30 minutes.

Dressing – Blitz all the ingredients in a
large jug using a stick blender.

To finish – Heat enough oil for deep-frying
in a pot or saucepan and fry the vegetables in batches until they are crispy
and lightly browned. Don’t overcook them as they will become mushy.

Drain the vegetables on paper towels, then
season them with sea salt and serve them with the dressing.