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Print this Recipe    Tomato Croutes

TOMATO CROUTES WITH GREEN BEAN SALAD

5 Tbsp olive oil
75 g crusty bread, cut into 2.5 cm cubes
75 g quick-cook polenta
1 Tbsp flatleaf parsley, chopped
3 large beefsteak tomatoes, ends trimmed, each cut into 4 slices
200 g green beans, trimmed
60 g bag mixed salad leaves
4 Tbsp orange juice
2 Tbsp wine vinegar
pinch of mustard powder
seasoning

Heat 1 tablespoon of the oil in a large frying pan and fry the
bread for 1 - 2 minutes, stirring constantly, until crisp. Remove
and drain on kitchen paper. In a shallow dish, combine the polenta,
parsley and plenty of seasoning. Press both sides of each tomato
slice in the polenta to coat. Add 1 tablespoon of the remaining
oil to the pan and fry the coated tomatoes for 4 - 5 minutes on
each side until crisp and golden. Meanwhile, cook the green beans
in lightly salted boiling water for 2 minutes. Drain, then toss
with the salad leaves. Mix the orange juice, wine vinegar, mustard
powder and remaining oil together and drizzle over the salad. Just
before serving, add the croutons. Divide the salad between 4 serving
plates and top with the tomatoes.

Serves 4

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