fried polenta
make polenta according to package instructions. stir in dried oregano and basil before turning hot polenta into a loaf tin, refrigerate overnight. slice polenta into 1.5-2cm thick slices, shallow fry in a hot pan well on one side before turning.
whitlof salad
for the salad, cut two whitlof into 2cm slices. add to salad bowl with one cubed avocado and shaved or coarsely grated fennel. dress with lemon juice, olive oil, salt, pepper, finely chopped parsley and garlic; top with cubed, marinated feta if desired.
tomato sugo
gently heat a jar of tomato passata with a tablespoon of pesto stirred through.
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