Baked Polenta & Romesco Sauce W/ A Warm Bean Salad

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Veggie Num Num
Nutrition per serving    (USDA % daily values)
CAL
699
FAT
89%
CHOL
0%
SOD
83%

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Ingredients for 4 servings

3 tbs olive oil

350 g (12 oz) small ripe tomatoes (I used a combination of mini roma & cherry)

1 red capsicum (pepper), halved

2 chillies, halved & deseeded if you wish

3 garlic cloves, smashed & peeled

2 thick slices of cibatta (or similar Italian white bread), roughly torn

30 g (1 oz) raw almonds

30 g (1 oz) hazelnuts

1 lemon, juice only

2 cups polenta (cornmeal)

5 cups vegetable stock

1½ cups loosely packed fresh basil leaves, torn

1 tbs za’atar spice mix [or use any combination of spices you like, try sesame seeds, cumin, turmeric and/or sumac]

1 tsp olive oil

120 g (4 oz) fresh green beans, washed and sliced in half lengthways

1 zucchini, thinly sliced

¼ red onion, finely diced

1 tsp Dijon mustard

2 tsp apple cider (or white wine) vinegar

1 tbs olive oil

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