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
2tbsp extra virgin olive oil
- Preheat your BBQ so that the temperature gauge reads around to 130 degrees celsius.
- Take each garlic bulb and slice through the top to reveal the garlic cloves inside.
- 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.
- 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.
- 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.
- 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.
- Toast your sourdough.
- 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.
- Top with the cherry tomatoes, fresh herbs & crumble your goats cheese all over.
- Drizzle your lemon oil on top and devour.
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