1. Set oven to 220ºC. Cut capsicum, leek squash and brussels sprouts into even sized piece, wedge tomatoes. Toss on a lined baking tray with 2 tbsp oil, 2 tsp cumin seeds, 1 tsp coriander, 1/2 tsp chilli flakes, salt and pepper. Cook for 20-25 minutes, or until tender.

2. Bring a medium saucepan with 1L of water to the boil. Sprinkle in polenta and stir briskly for 3-5 minutes, or until thick.

3. Grate parmesan, chop basil and sun-dried tomatoes. Stir half the parmesan and basil through the polenta with all the sun-dried tomatoes and 2 tbsp butter. Season to taste with salt and pepper.

4. Halve snow pea sprouts and roughly chop hazelnuts. Combine with remaining parmesan and basil.

5. Sprinkle the vegetables with 1 tbsp red wine vinegar, stir to combine. Plate individual serves (or all on a large platter), starting with polenta first, followed by vegetables and finished with hazelnut topping.

Tip!
Use milk when making polenta for a creamier finish.

red capsicum 1
leek 1
yellow squash 3
brussels sprouts 250g
tomatoes 2
chilli flakes 1/2 tsp
ground coriander 1tsp
cumin seeds 2tsp

Polenta 1/2 packet

Parmesan cheese 1/2 block
basil 1/2 bunch
sun-dried tomatoes 1/2 jar
butter 2tbsp

snow pea sprouts 1/2 punnet
roasted hazelnuts 1 bag (60g)

red wine vinegar
 1tbsp

From your pantry: Oil, salt & pepper