Cherry and Polenta Summer Salad

IMG_20150608_1954250734 cups of fresh salad leaves (preferably lambs lettuce)
1 cup of pitted and halved red cherries
1 1/2 cups instant polenta meal (about 100 grams)
1 fresh mozzarella cheese (cut in half and sliced)
2 shredded carrots
1/3 cup of roughly chopped walnuts (a few whole for decorating)
2 Tbsp sunflower seeds
juice of 1/2 lemon
2 Tbsp olive oil
salt and pepper

1. First of all prepare the polenta according to package directions. When cooked pour it into an 8 x 8 inch pan and let it cool. Then cut it into small squares or any shape desired.

2. Lightly grill or brown the pieces of polenta and set aside.

3. Place the salad into a wide bowl and top it with the shredded carrots. Arrange the cherries in the middle and the mozzarella slices around the edge alternating with the polenta.

4. Sprinkle the chopped walnuts on top and season with a mixture of oil, lemon juice, salt and pepper. Decorate with the walnut halves if desired.