Roasted Cherry Tomato & Cashew Nut

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.