Method: Cut the polenta into a star shape using a cutter. Boil the broccoli, set aside the best florets for garnish and blend the rest with olive oil, salt, a pinch of cumin and a little cooking water to obtain a smooth cream. Heat the falafel in an air fryer or pan. Spoon the broccoli cream into wide bowls, place the warm polenta star on top and garnish with one falafel (serve the rest separately).
Chef’s Tip: Garnish with pomegranate seeds for a fresh acidic note and a touch of colour.
