Creamy pea & chive risotto
Pearl barley is rich in calcium, minerals, iron and potassium, and that's just to start with. Make the most of it with this creamy risotto
Fried green tomatoes with ripe tomato salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 tbsp plain flour
- 200g polenta
- 2 eggs
- 4 large green tomatoesabout 500g/1lb 2oz, sliced 1cm thick
- vegetable oilfor frying
For the salsa
- 1 large or 2-3 medium ripe tomatoesfinely chopped
- 2 spring onionsfinely chopped
- handful mintleaves, finely chopped
- 1 green chillideseeded, finely chopped
- 2 tbsp lime juice
Nutrition: per serving
- kcal384
- fat16g
- saturates2g
- carbs53g
- sugars10g
- fibre3g
- protein12g
- salt0.16glow
Method
step 1
Sprinkle the flour over a plate. Place polenta into a medium bowl, season and mix well. Place eggs in a small bowl and beat. Lightly coat a green tomato slice first in the flour, dusting off any excess, dip in the egg, then coat in polenta. Repeat with remaining slices.
step 2
Heat a shallow pool of oil in a large frying pan. Fry the coated tomatoes in batches until golden and crisp on both sides, turning them over with a fish slice. As they are done, drain well on kitchen paper and keep warm in a low oven while you fry remaining batches.
step 3
To make the salsa, mix all the ingredients together in a small bowl, then season with salt and pepper. Serve the fried green tomatoes hot, with the salsa spooned over.