Roasted Cherry Tomato & Cashew Nut |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A lovely toamto dip to serve. Ingredients:
250 g cherry tomatoes, 1 punnet |
100 g cashew nuts, raw, unsalted |
100 ml balsamic vinegar |
1 head garlic, small |
basil leaves (to garnish) |
olive oil, extra virgin, drizzle of |
Directions:
1. Cut the garlic in half horizontally, drizzle with oil and roast gasrlic at 250c for 10-15 minutes (only use 1 half of the garlic will be needed).
2. Roast the cashews at 250C for 5-7 minutes.
3. Pour the balsamic vinegar into a fry pan and add the cherry tomatoes, bring to a boil and cook until reduced to a thick syrup. (approx. 5 minutes.).
4. Place the roasted cashews into the food processor and pulse 3-4 times, remove the skin of garlic and add 1 half of the roasted garlic, cherry tomatoes and balsamic vinegar, a good splash of oil and pulse 4-6 times to form a chunky dip.
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