A platter packed with veg perfect for entertaining health-conscious guests
Prep:1 hr and 35 mins – 1 hr and 45 mins
Serves 6 – 8
For the dip4 large heads green garlicabout 6 tbsp olive oilfew sprigs fresh thyme250-300g/9-10oz soft cheese, such as soft goat’s cheese, ricotta or Philadelphia a little milk if necessary2 tbsp chopped fresh herbs – mixture of parsley, tarragon and chives is nicesqueeze of lemon juice (optional)2 large green garlic cloves, thinly sliced
STEP 1Heat the oven to 190C/gas 5/fan 170C. Cut a slice off the top of each head of garlic and place on foil. Spoon over 4 tbsp of the oil, tuck in the thyme and wrap. Season with salt and pepper and bake for up to 1 hour – until the garlic is very soft. Cool.STEP 2Beat the cheese in a bowl until smooth. Squeeze the roasted garlic out of its skin into the cheese and mash with a fork until smoothish. Beat in sufficient oil and/or milk to get a good dipping consistency. Beat in the herbs and season to taste – add a squeeze of lemon too, if necessary.STEP 3Heat 1 tsp oil in a small pan and fry the sliced garlic gently until golden brown (not too brown or it will taste bitter). Drain and scatter the garlic over the dip. Serve the dip in the centre of a large platter of vegetables.