Hot charred cherry tomatoes with cold yoghurt

Nutrition Facts

Amount Per Serving

Calories 195 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 3g19%

Cholesterol 5mg2%

Sodium 56mg2%

Potassium 263mg8%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 7g8%

Protein 10g20%

Vitamin A 684IU14%

Vitamin C 36mg44%

Calcium 150mg15%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

A simple starter or light lunch full of contrasts

Prep Time10

Cook Time28

Total Time38

Course: Appetizer, Side Dish

Cuisine: Greek

Servings:

Calories: 195kcal

Author: Yotam Ottolenghi

350 g cherry tomatoes
3 tbsp olive oil
3/4 tsp cumin seeds
1/2 tsp light brown sugar
3 garlic cloves finely sliced
3 thyme sprigs
5 g fresh oregano (3 sprigs left whole and the rest picked, to serve)
1 lemon halved (finely shave the skin of one half to get 3 strips, and finely grate the other half to get 1tsp zest)
350 g extra thick Greek-style yoghurt (such as Total), fridge-cold
1 tsp Urfa chilli flakes (or 1/2tsp regular chilli flakes)
Flaked sea salt
black pepper

Preheat the oven to 200°C fan.
Place the tomatoes in a mixing bowl with the olive oil, cumin seeds, sugar, garlic, thyme, oregano sprigs, lemon strips, half a teaspoon of flaked salt and a good grind of pepper. Mix to combine, then transfer to a baking tray just large enough to fit all the tomatoes together snugly. Roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling. Turn the oven to the grill setting and grill for six to eight minutes, until the tomatoes start to blacken on top.
While the tomatoes are roasting, combine the yoghurt with the grated lemon zest and a quarter of a teaspoon of flaked salt. Keep in the fridge until ready to serve.
Once the tomatoes are ready, spread the chilled yoghurt on a platter (with a lip) or in a wide, shallow bowl, creating a dip in it with the back of a spoon. Spoon over the hot tomatoes, along with their juices, lemon skin, garlic and herbs, and finish with the picked oregano and chilli flakes. Serve at once, with some bread.