Spinach Semolina Cake

Ingredients Semolina (rava) 250 gm Spinach, blanched, chopped : 100 gm Processed cheese, grated: 30gm Water Salt: to taste Red pepper chunk:1 Yellow pepper chunk:1 Black pepper crushed: 3 Double cream:200ml Parmesan, grated:30gm Butter:10gm Vegetable oil:20ml Method To make the semolina cake, bring the salted water to a boil, slowly whisk in the rava, so as not to form lumps, cook for 5 minutes till it leaves the side of the pan. Add the blanched spinach and processed cheese to the mix. Pour into a greased tray and allow to set. Blach the asparagus tips. Saute the red and yellow peppers in the oil-butter mix till soft. Add in the asparagusfinally and season with salt and black pepper. Cut the semolina into squares, brown lightly in a pan with butter and oil, till heated through. Toast the walnuts. Warm the cream, finish with the parmesan cheese. Set two slices of semolina with sweet peppers in between. Pour the sauce around and garnish with walnut halves and asparagus spears.