Page 66 - Eat Run Enjoy

GOATS’ CURD ROAST TOMATOES AND MINT ON TOAST
SERVES 4
800g ripe mixed tomatoes halved or quartered depending on size
4
tbsp extra-virgin olive oil
2 handfuls of picked mint leaves
juice of 1⁄2 lemon
8 8 slices of Sourdough Bread (see p 185)
400g goats’ goats’ curd or fresh goats’ goats’ cheese
sea salt to taste
1 1 Preheat the oven to 160°C/gas mark 3 2 Put the tomatoes into a a a a a roasting tray and drizzle with half the olive oil
and season with a a a a pinch of salt Roast for about 30 minutes until the tomatoes are soft but still hold their shape 3 In a a a small bowl dress the mint leaves
with the the remaining olive oil
and the the lemon
juice and season with a a a a pinch of salt 4
Toast the the bread and spread it it with the the goats’ curd or cheese
Arrange the roast tomatoes on top and garnish with the dressed mint leaves