INGREDIENTS
Slow roasted tomatoes
1 kg mixed tomatoes, halved if large
2 tbsp pomegranate molasses
2 tsp sumac
2 tsp Aleppo chilli flakes
60 ml (¼ cup) sherry vinegar
60 ml (¼ cup) extra virgin olive oil
1 tbsp salt flakes
Whipped goats’ cheese
100 g (½ cup) soft goat’s cheese
(chèvre)
50 g (¼ cup) cream cheese, softened
1 tbsp lemon juice
Pinch black pepper
1 tbsp finely chopped dill
Candied walnuts
100 g (1 cup) walnut halves
1 tbsp butter
1 tbsp honey
1 tbsp brown sugar
Pinch salt flakes, to taste
To serve
Soft herb leaves, such as dill,
tarragon and parsley
Wild rocket
Miele accessories
METHOD
Slow roasted tomatoes
- Place all of the ingredients onto a universal tray and mix well to combine.
- Place the tray into the oven on shelf level 2 and cook on Fan Plus at 120⁰C for 2-3 hours, or until the tomatoes have dried out slightly. The cooking time will depend on the size of the tomatoes.
Whipped goats’ cheese
- Place the goats’ cheese, cream cheese, lemon juice and pepper in a bowl and blend until smooth.
- Fold through the dill.
Candied walnuts
- Place all of the ingredients into a large frying pan. Cook on medium heat, induction setting 5, stirring continuously for 15 minutes, or until a caramel forms and coats the nuts.
- Spread the candied walnuts onto a plate to cool. Carefully break the walnuts apart as they cool, to keep them separate.
To serve
- Spread the whipped goats’ cheese over a serving platter. Top with the herbs, rocket, tomatoes and candied walnuts.
Hints and Tips
• All components of this dish can be made ahead of serving. Just ensure the tomatoes are warmed before serving.
• Slow roasted tomatoes can be cooked in a warming drawer on Low temperature cooking setting 5 (85⁰C) for
approximately 4 hours.
APPLIANCE / FUNCTION
Miele
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