Time for the Grill!
Grilled sage violife cheese (ad), with grilled herby polenta, Cherry toms, red pepper, courgette, and black olive fig relish.
Traditionally BBQ season is for meat lovers but grilling veggies, polenta, and this Mediterranean vegan cheese makes the flavours sing 🎶
Brushing a bit of sage pesto and a bit of maple syrup adds a smoky charred flavour that is unreal 😧
This @violife cheese when grilled goes soft and with a crispy grilled crust. With a mild cheesy flavour
Are you drooling?
This cheese is completely vegan and non-GMO. Also free of preservatives.
Get there range at @tesco@sainsbury’s @hollandandbarrett and @waitrose
Add this sweet and salty black olive fig relish takes minutes to make. .
1 small handful (1/2cup) fresh sage leaves
1 clove garlic
1 Tbsp lemon juice
4 tbsp olive oil
1 tsp dijon
Pinch of sea salt
blend until smooth .
Black olive fig relish:
1/2 cup black olives
3 dried figs medium sized
1 tbsp apple cider vinegar
1 tsp maple syrup or honey
1/2 tsp salt
chop olives and figs roughly.
remove a couple spoons then blend other half with all other ingredients.
So you have some chunky bits some smooth. .
1/2 tsp sea salt
1 tsp dried mixed herbs
1 tsp of olive oil
1. Boil water and add salt
2. Pour in cornmeal and whisk
3. Add all other ingredients and stir until firm
4. Place in a paper-lined pie plate and press mixture down evenly
5. Place in fridge until set and firm
6. Then lift out and cut into wedges
7. Heat grill pan with oil and grill each side. Also add sage pesto .