Enjoy the contrasting textures and flavours in this warm, vegetarian dish.
Cook the broccoli and asparagus on a griddle pan or BBQ until softened and charred.
Meanwhile, cook the polenta as per packet instructions (recipe uses 3/4 cup of polenta to 2 cups of water)
To make the dressing, mix two heaped tbsps of Chris’ French onion dip, 1 tbsp of olive oil and 2-3 tbsp of water into a jar. Shake well until a runny dressing is formed (add more water if needed)
When the polenta is almost ready, add the remaining Chris’ French onion dip and stir well. Season to taste.
To serve, spread the polenta on a large serving plate, top with charred greens, lentils and drizzle with the French onion dressing
Exclusive recipe from Chris' Foods.
Trending This Week