My ingenious way to beat the heat: don't cook. Or if you do cook, plan it when the weather is as its coolest. This was my plan of attack with Thursday night's dinner. I wanted to make a cooler, more refreshing version of this meal, and I knew the day was going to be a real gross one so on Wednesday night I did a little sneaky preparation. I cooked the black beans on Wednesday day, and whipped up a batch of basic polenta (1 1/2 cups rice milk/water to 1 cup fine polenta) and spread it in an oiled tray to set. Then on Thursday day I threw 3 tomatoes, one green banana chili, 1/4 of a red capsicum, the juice of half a lime, about 1 1/2 cups chopped coriander, salt and a little water into the food processor until fairly smooth. This made for an incredible, fresh zingy salsa. I chilled that in the fridge until it was time to eat. I cubed the polenta, sprinkled over the beans, spooned loads of salsa on top, and to finish - chopped cucumber, avocado, more coriander and lime. After shoveling down a bowl full of this I felt so fresh, cool and revitalised. Yay food again!