Home made salsa adds a colourful and delicious flavour to these roast beef and polenta squares.

Prep Time : 0:25 | Cook Time : 0:35 | Total Time : 1:00 | Serving : 4 person.

Ingredients

• 1 cup polenta

• 1 teaspoon salt

• 1 cup water

• 2 1/2 cups hot Massel chicken style liquid stock

• 1 tablespoon butter

• olive oil cooking spray

• 60g baby rocket

• 400g roast beef slices

Salsa

• 3 ripe tomatoes, finely chopped

• 1/4 red onion, finely chopped

• 1/3 cup extra virgin olive oil

• 2 tablespoons lemon juice

• 2 avocados, finely chopped

Method

• Step 1

  Cook polenta, salt, water and stock in a saucepan over medium-high heat, stirring, for 10 minutes. Reduce heat to low. Cover. Cook for 15 minutes, stirring occasionally. Remove from heat. Stir in butter.

• Step 2

  Line a 23cm (base) square cake pan with plastic wrap. Pour in polenta and smooth surface. Set aside to cool.

• Step 3

  Make salsa: Combine all ingredients, and salt and pepper, in a bowl.

• Step 4

  Cut polenta into 4 squares. Cut each into 2 triangles. Heat a chargrill on medium heat. Spray polenta with oil. Cook for 3 to 4 minutes each side, or until warm. Serve with rocket, beef and salsa.