What my life was like before I tasted black garlic? Pretty alright, but apparently also tragically incomplete. It can seem a little intimidating at first, but once you go black… well, you get the gist. I’m not saying you should wave goodbye to your trusty regular garlic, the sweet dark aroma of black garlic is an entirely different thing altogether. These soft, sticky cloves are great just spread on a piece of toast, or as part of this delicious bruschetta, and adding it to a balsamic vinaigrette will elevate any salad to a higher level of salad-y goodness. Especially when that salad also contains sweet, juicy tomatoes and crunchy, soy sauce-coated sunflower seeds.
Ingredients (for 2):
250 g colourful cherry tomatoes (orange, red, yellow), halved
35 g lamb’s lettuce
3 cloves of black garlic
3 tbsp of a mild and fruity extra virgin olive oil
1 tbsp balsamic vinegar
a pinch of salt
a handful of sunflower seeds
light Japanese soy sauce (Kikkoman)
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