This recipe is from "Simple" by Yotam Ottolenghi
Ready for a taste explosion? This beautiful dish is perfect with a rustic bread - either on its own or accompanied by a simple meat dish, like roast beef.
Make sure to serve immediately as one of the beauties of this dish lies in the contrast between the hot, juicy tomatoes and the fridge-cold yoghurt. 🙌
☑️ 350 g cherry tomatoes
☑️ 3 tbsp olive oil
☑️ 3/4 tsp cumin seeds
☑️ 3 garlic cloves, finely sliced
☑️ 3 thyme sprigs
☑️ Fresh oregano (3 whole sprigs + some picked for decoration)
☑️ 1 lemon: Finely shave the skin off half of it and finely grate the other half to get 1 tsp zest
☑️ 350 g Greek style yoghurt
☑️ 1 tsp chili flakes
☑️ Salt & pepper
🔘 Preheat the oven to 200° fan
🔘 Place the tomatoes in a mixing bowl. Add olive oil, cumin seeds, garlic, thyme, oregano sprigs, lemon strips, 1/2 tsp flaked salt and a good grind of pepper.
🔘 Mix and transfer to a baking tray just large enough to fit all the tomatoes together snugly.
🔘 Roast for 20 min, until the tomatoes are beginning to blister and the liquid is bubbling. Then turn the oven to the grill setting and grill for 6-8 minutes, until the tomatoes start to blacken on top.
🔘 While the tomatoes are roasting: Combine the yoghurt with the grated lemon zest and 1/4 tsp flaked salt. Keep in the fridge until ready to serve.
🔘 Once the tomatoes are ready, spread the chilled yoghurt on a platter 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.
🔘 Grind the chili flakes on top and drip with olive oil and serve at once.