Roasted Cherry Tomato & Cashew Nut

1. 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. 2

   Roast the cashews at 250C for 5-7 minutes.

3. 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.

4. 4

   (approx.

5. 5

   5 minutes.

6. 6

   ).

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.