BBQ Neema Roasted Garlic On Sourdough, Slow-Roasted Cherry Tomatoes, Soft Goats Cheese, Lemon oil

BBQ neema roasted garlic on sourdough, slow-roasted cherry tomatoes, soft goats cheese, lemon oil

Ingredients: (serves 2)

2 whole bulb of garlic

4 tsp fruity & fiery neema paste

Cherry tomatoes on the vine 

Fresh chopped herbs to garnish (we used chives)

2 chunky slices of sourdough

20g soft goats cheese

1 lemon

2tbsp extra virgin olive oil

Instructions:

1. Preheat your BBQ so that the temperature gauge reads around to 130 degrees celsius.
2. Take each garlic bulb and slice through the top to reveal the garlic cloves inside.
3. Place each bulb on its own square of foil, sprinkle with salt & pepper, a glug of olive oil, and finish with 2tsp of fruit and fiery paste on each bulb. Wrap them up to form 2 x foil parcels so that the air cannot escape and place on the bbq, with the lid on for 1 hour.
4. Place your cherry tomatoes on a small baking tray, sprinkle with olive oil, salt & pepper, and place on the bbq with the garlic for the last 10 minutes in order to soften and heat through.
5. Take your garlic and tomatoes out and un-wrap the foil to let out the steam. The garlic should look soft, bubbly and smell sweet and spicy.
6. To make your lemon oil, gently warm 2tbsp extra virgin olive oil in a small saucepan on a low heat, and make sure it doesn’t boil. Peel long strips of the lemon and place into the saucepan to infuse the oil for a few mins into the warm oil.  Squeeze in half of the lemon and then set the lemon oil to one side.  Save the remaining lemon for something else.
7. Toast your sourdough.
8. When your toast is ready, with one hand, take the root of the garlic bulb and squeeze the gooey garlic out and on to the toast – if the garlic is still too hot, use a piece of kitchen towel to cover your hand, or a cloth.
9. Top with the cherry tomatoes, fresh herbs & crumble your goats cheese all over.
10. Drizzle your lemon oil on top and devour.