Food editor TRISH DESEINE shares a simple recipe for a light summer supper …
Ardsallagh’s Ghost goat’s cheese is handsome, semi soft, near pyramidal, dusted in ash and it’s my new obsession. It matures beautifully so buy it fresh and soft and enjoy how its flavour develops with time. I love it over roast vegetables where it gives even an authentic, matured feta a run for its money.
25 minutes prep and cooking
200g purple sprouting broccoli
10 or so cherry tomatoes, halved
3 or 4 cloves garlic, peeled, crushed
2 tablespoons runny honey
1 teaspoon lazy chilli
1 teaspoon lemon juice or cider vinegar
Plenty of olive oil
About 1/3 to 1/2 of an Ardsallagh Ghost
Salt and pepper
Heat the oven to 180C. Put some foil or a silicone mat on a baking sheet (or not, if you like to scrub yours after cooking).
Spread out the broccoli and the tomatoes, dot with the garlic, liberally douse with olive oil, season with salt and roast until the tomatoes and garlic are caramelised and the broccoli is starting to crisp at the top and char along the stem.
Meanwhile, heat the honey with the chilli and some oil in a small saucepan, whisking to mix it all together.
Remove the roasted vegetables from the oven, take one or two or the soft caramelised cloves of garlic and crush and whisk them into the hot honey sauce. Season with salt and pepper.
Serve the roasted vegetables drizzled with the hot honey sauce and topped with cold, thin slices of Ardsallagh Ghost.
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