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Dived the fruit between 4 large wine glasses. Pour enough wine over them to cover, scatter fresh basil
on top and serve.
Crispy Polenta Peppers and Courgettes with Balsamic Vinegar
2 red peppers, seeded and cut into thick strips
2 orange peppers, seeded and cut into thick strips
2 courgettes, cut into thick strips
2 carrots cut into thick strips
2 garlic cloves, crushed
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
5 tbsp fine Polenta
pinch of paprika
Maldon sea salt and freshly ground black pepper
Vegetable oil for frying
Put the peppers, courgettes, carrots and garlic in a bowl and drizzle the olive oil and vinegar over them.
Leave to marinade for at least 30 minutes, stirring occasionally. Drain. Discard the marinade.
Preheat the oven to 150C/300F. Line a plate or baking tray with kitchen paper. Mix the Polenta and
paprika in a bowl and season lightly with salt and pepper. Heat 5mm (1/4inch) oil in a frying pan. Toss
the vegetable strips in the Polenta and fry them in batches for 3-4 minutes until golden and crispy. Drain
each batch on the kitchen paper and keep warm in the oven. Scoop out any excess Polenta with a
slotted spoon and sprinkle the crumbs over the vegetables. Serve in a warm bowl.
Classic Palestinian Cooking-Christiane Dabdoub Nasser
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