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Garlic and herb Pâté

  • 4 bulbs of garlic
  • 200g/7oz feta cheese
  • 3 celery stalks
  • A large bunch of fresh coriander leaves
  • a small bunch of fresh rue leaves
  • 2 tbsp olive oil
  • 4 tbsp white wine vinegar
  • Sea salt
  • Break the garlic up into cloves and spread these out on a baking tray and grill for 5 minutes. Turn the cloves over a few times to ensure even cooking.
  • Leave to cool for a few minutes and then squeeze out the garlic flesh from the skins.
  • Roughly chop the celery, cheese and herbs and put them in a blender with the garlic and blend until smooth.
  • Add the wine vinegar and olive oil and blend.
  • Serve as an accompaniment.
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