for 4 people

Dough

170 g	half-white flour
50 g	fine polenta
1 tsp	salt
½ tsp	dry yeast
1 ¼ dl	water
1 tbsp	olive oil

To shape

25 g	fine polenta

Herb dressing

½ dl	balsamic vinegar
½ dl	olive oil
1	organic lemon
½ bunch	peppermint
1 bunch	basil
1	garlic clove
¼ tsp	salt

Tomatoes

400 g	tomatoes
200 g	different coloured cherry tomatoes

To serve

40 g	preserved jalapeño peppers in slices
3 sprig	basil

How it's done

Dough

Place the flour in a bowl along with all the other ingredients up to and including the oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.

To shape

Divide the dough into approx. 16 portions, shape into breadsticks (each approx. 30 cm long), place on a baking tray lined with baking paper.

Brush the breadsticks with a little water, sprinkle with the polenta. Cover and leave to rise for approx. 30 mins.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave to cool on a rack.

Herb dressing

Pour the balsamic and oil into a measuring cup. Tear off the basil and mint leaves, peel and halve the garlic, add to the dressing. Grate in a little lemon zest, squeeze out 1 tsp of juice, add, puree, season with salt.

Tomatoes

Cut the tomatoes into 5 mm slices, halve the cherry tomatoes and arrange them on a platter.

To serve

Drain the jalapeños and scatter on top of the tomatoes, drizzle with the herb dressing, tear off the basil leaves and use as garnish. Serve with the breadsticks.

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