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Roasted Cherry Tomato & Cashew Nut

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“A lovely toamto dip to serve.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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