Ingrédients
- 3½ tbsp olive oil
- 150g sweet, ripe cherry tomatoes, finely chopped
- ½ scotch bonnet chilli, deseeded and finely chopped
- ½ small garlic clove, crushed
- 1 ½ tbsp water
- ¼ tsp smoked paprika
- ½ tsp fine salt
- 1 pouch of Merchant Gourmet Spicy Cajun-Style Lentils
- 200ml water
- 100g unsweetened coconut yoghurt (save the rest to serve)
- 50g instant, quick-cook polenta
- 2 tbsp white miso paste (or add salt gradually to taste)
- 1 tbsp olive oil
- ½ tsp dried onion flakes or granules (optional)
- Black pepper
- 2 limes, halved
- 5g chives, finely chopped
Polenta:
To serve:
Méthode
- Add all the ingredients for the beans to a frying pan on a medium heat and cook for a few minutes until heated through. Remove from the heat, squeeze in the juice of 1 lime, mix and set aside.
- Add all the ingredients for the polenta to a medium saucepan and whisk together. Place on a medium-low heat and cook, whisking continuously, until completely smooth and thickened, about 4 mins. Turn the heat down if the polenta starts to spit.
- Spoon the polenta onto plates, then top with the beans, followed by a spoonful of yoghurt.
- Finish with chives and a good drizzle of oil and serve with the remaining lime halves.
