Ingredients (@ quantity):

Method:

Fry the diced peppers, courgette and Half the onion in 1 tea spoon of olive oil, till slightly coloured. Stirring from time to time. Add the wine and 1/2 litre vegetable stock, bring to the boil and add the polenta. Stir well and simmer on slow heat till potato mash consistency. Remove from heat. pour onto a greased metal tray, of 1 inch hight. spread out evenly and chill for few hours, till completely cold and firm. New world Pesto Place the basil, coriander and mint leaves in a blender and add the toasted seeds and the garlic. Add the olive oil gradually while blending. Add some salt and pepper to taste. Should be of paste like consistency, but still a little on the runny side. Store in jar with screw top. Fry the torn Mushroom pieces in a little olive oil with the remaining chopped onion. Braise with some salt and pepper and some chopped herbs, on low heat. Set aside when ready cooked. Dry fry the torn Kale in a large casserole dish and stir constantly for 3 minutes. Add all remaining leaves and stir for another minute, season and set aside to keep warm. Cut out the Polenta into your prefered shape and grill in a oiled grill pan or under the grill for 2 minutes froom each side. Cut the Vine tomato into 4 equal branches and finish of with with the grilled polenta in hot oven for 4 minutes. Arrange the grilled polenta on 4 large plates and place the wilted greens in the centre. Set the roast vine tomato on top and garnish with some remaining herbs. Arrange the mushrooms around the the dish and drizzle some pesto around the edges. Serve. Bon Apetite