This is Crostini With Greek Eggplant Topping, not assembled at this stage so as not to get soggy. The bread that I used is the delicious Pumpkin and Pepita bread from Sol Breads, which has to be one of my favourite breads. It went really well and added a nice bit of chewy bulk to the meal as opposed to cardboardy white stuff. The Greek Eggplant Topping is quite nice, though being a Baba Ganoush lover I did note the lack of tahini and found it a bit washed out in comparison. But that is just me. Left overs keep well, and are great as a dip or on rice crackers. In fact, I just finished off the last of it while typing this on a nice rice and corn cake. Mmmmm.
Soft Polenta With Corn Kernels and Sage was a bit of a let down. The polenta is cooked with water and was sadly a bit watery even though the texture was right. It just needed a bit more taste to it. Next time I would add some veggie stock to the cooking liquid. The sweet corn kernels and onion were nice additions. I have some of this left over in the freezer. Eventually I plan on slicing it, grilling it and topping it with some sort of fabulous and super tasty sauce.
This was my favourite part of the menu. It is Green Beans with Watercress and Orange-Mint Dressing. It's such a refreshing salad, and the dressing is seriously addictive. it makes a fairly small amount all up, but I had a little bit left over for lunch the next day. I have to admit I love the dressing so much that when I finished the salad for lunch, I drank the rest of the dressing left in the container. Oh. The same. Hee.
And here it is, all plated up and begging to be in your belly.
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