Method

• 1.
  Place oil, bay leaf and garlic in a saucepan over medium-low heat and cook, without bringing to the boil, for 30 minutes or until garlic is softened. Add cherry and pear tomatoes in the final 5 minutes of garlic cooking time. Remove from heat, transfer garlic to a plate using a slotted spoon and leave tomatoes to stand in oil for 30 minutes to infuse.
• 2.
  Preheat the oven to 200°C. Grease a baking tray and line with baking paper.
• 3.
  Wash okra under cold running water. Drain, transfer to a bowl with 2 tsp table salt and stand for 30 minutes, then transfer to a colander and rinse. Drain, pat dry with paper towel and halve lengthways.
• 4.
  Toss okra and extra oil on prepared tray and roast for 20 minutes or until golden. Drizzle with half the lemon juice.
• 5.
  To make the goat’s curd mixture, squash reserved garlic to a paste using a fork and add to a bowl with goat’s curd, zaatar and remaining lemon juice. Stir to combine.
• 6.
  Spoon goat’s curd mixture onto serving plates and top with okra, drained tomatoes and radish. Drizzle with the extra oil and scatter with chickpea sprouts, if using, and extra zaatar to serve.