BAKED SEMOLINA WITH ROCKET SALAD SERVES

4 PREP 10 MINS + CHILLING COOK 30 MINS

• 4 cups milk • 250g semolina • 1 cup finely grated parmesan

• 75g butter • 3 egg yolks •

¼ tsp ground nutmeg • ½ cup cream

ROCKET SALAD •

120g baby rocket leaves • 2 firm pears, cored, thinly sliced •

1/ cup walnuts, toasted,

3

roughly chopped •

3 tsp extra-virgin olive oil • 1 tsp chardonnay vinegar

1 Preheat oven to 200°C. Line a 20cm square oven dish with baking paper, sides overhanging. 2 In a large saucepan, bring milk to boil on high. Slowly add semolina, whisking constantly to prevent lumps forming. Cook 5-6 mins until smooth. Add half the parmesan, butter, egg yolks and nutmeg. Season to taste.

3 Scrape semolina mixture into dish. Press down evenly until 2cm thick. Cover with plastic wrap. Chill 1 hour until firm. 4 Lift semolina from pan onto a chopping board. Grease same ovenproof dish. Cut semolina into chunky pieces and place into dish. Drizzle cream over and sprinkle with remaining parmesan. Bake 15-20 mins until bubbly and golden.

5 ROCKET SALAD In a bowl, toss rocket leaves, pears and walnuts together. In a small bowl, whisk oil and vinegar together. Season.

TIP If you aren’t a fan of peppery rocket, you could use mixed salad leaves in its place.