Smoked Salmon Avocado Salad with Lemon Dressing

Makes 2 servings
Prep. time: 15 minutes

For the salad
150g thinly sliced smoked salmon
1 small avocado
2 eggs, cooked
2 small beetroots, cooked and diced
1 small shallot, thinly sliced
3 cups baby spinach
18 cherry tomatoes, red and yellow

Poppy seeds to finish

For the dressing
1 tablespoon lemon juice
1 teaspoon lemon zest
3 tablespoon olive oil
1/2 teaspoon dijon mustard
1 teaspoon honey
Fleur de sel
Freshly ground pepper

Combine ​olive oil and lemon juice in a jar with a lid. Add salt, mustard, honey and lemon zests. Screw on the lid and shake vigorously. If needed, adjust the salt or the proportion of oil and lemon juice to taste. Set aside.
Place the spinach in large bowl. Toss with enough dressing to coat lightly. Divide greens among 4 plates. Arrange smoked salmon, avocado slices, beetroot and the shallots over greens on each plate, dividing equally. Drizzle more dressing over salmon. Garnish salads with the shallots and red and yellow tomatoes.
Sprinkle salad with poppy seeds and serve immediately.

Zucchini, Tomato & Goat Cheese Polenta Tart

Stefania is lives in Québec City, with her husband and the sweetest dog on earth, Praliné. She has an international food blog, featuring French, Brazilian and Canadian cuisine.

Zucchini-Tomato Polenta Tart.

Preparation time: 15 minutes
Baking time: 1 hour
Makes 4 servings

Ingredients for the crust

500ml vegetable stock
140g instant polenta
1 tablespoon unsalted butter
50g Parmesan cheese, finely grated
1 egg, lightly beaten
Salt and freshly ground black pepper

Ingredients for the filling

2 tablespoons crème fraîche
50g goat cheese
1 small zucchini, thinly sliced
2 tomatoes, sliced into thin slices
1 tablespoon fresh thyme leaves
Shaves of Parmesan cheese
Olive oil

  1. Start by making the polenta crust: bring the vegetable stock to a simmer in a medium saucepan and pour the polenta into the water. Keep your pan over a low heat and, using a wooden spoon, stir the mixture constantly, thrashing out any lumps that try to form. Cook your polenta following the package instructions.
  2. Remove from the heat and add the butter and Parmesan and stir until they have disappeared. Cool for 5 minutes, then stir through the beaten egg and season with salt and pepper. Let cool slightly – in the meatime, preheat the oven to 200°C/400°F.
  3. Lightly grease a tart pan with olive oil. Put the polenta in the centre and, using a spatula or oiled fingers, gently tease it up the sides of the pan to create the sides of the crust.
  4. Smother a thin layer of crème fraîche over the base of your tart and top with goat cheese. On top of the cheese, alternate slices of zucchini and tomato. Finish with the thyme leaves and a drizzle of olive oil.
  5. Bake on the middle shelf of the oven for 45 minutes, then reduce the temperature to 180°C/350°F and bake for a further 15 minutes. Remove and allow the tart to cool for 5-10 minutes, finish with the Parmesan cheese and drizzle some olive oil.