Polenta tower with marinated vegetables and olive and herb dressing

Ingredients

For the polenta

• 150g/5½oz instant polenta

• 400ml/14 fl oz vegetable stock

For the marinated vegetables

• 1 vine tomato, seeds removed, chopped

• 1 handful fresh basil leaves, torn

• 1 garlic clove, crushed to a paste with a knife

• 3 tbsp olive oil

• 1 courgette, cut into ribbons with a vegetable peeler

• 1 tbsp white wine vinegar

• ½ tsp sugar

• 1-2 tsp fresh parsley, chopped

• 1-2 tsp fresh dill, chopped

• 1-2 tsp fresh basil, chopped

• 1-2 tsp fresh chervil,

For the olive dressing

• 85g/3oz black olives, stones removed

• 1 garlic clove, chopped

• 2 tbsp fresh parsley, chopped

• 2 tbsp olive oil

For the herb dressing

• 1-2 tbsp fresh parsley, chopped

• 1-2 tbsp fresh dill, chopped

• 1-2 tbsp fresh basil, chopped

• 1-2 tbsp fresh chervil, chopped

• 3 tbsp olive oil