Hot charred cherry tomatoes with cold yoghurt - A recipe from Ottolenghi's 'Simple'
January 22, 2019
We have this recipe on high repetition at the moment, along with a handful of other colourful and delicious recipes from Ottolenghis new book 'Simple'. Entertaining this Summer for us is all about celebrating the best of this seasons fresh produce, while taking our time to sit down and enjoy them with our family and friends.
Serves four as a starter
350g cherry tomatoes
3 tbsp olive oil
3/4 tsp cumin seeds
1/2 tsp light brown sugar
3 garlic cloves, finely sliced
3 thyme springs
5g fresh oregano: 3 springs left whole and the rest picked, to serve
1 lemon: finely shave the skin of 1/2 to get 3 strips and finely grate the other 1/2to get 1 tsp zest
350g extra thick Greek
1/2 tsp of chilli flakes
flaked sea salt and pepper
1. Preheat the oven to 200°C fan
2. Place the tomatoes in a mixing bowl with the olive oil, cumin seeds, sugar, garlic, thyme, oregano springs, lemon strips, 1/2 teaspoon of flaked salt and a good grind of pepper. Mix to combine.
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 6 - 8 minutes, until the tomatoes start to blacken on top.
3. While the tomatoes are roasting, combine the yoghurt with the grated lemon zest and 1/4 teaspoon pf flaked salt. Keep in the fridge until ready to serve
4. Once the tomatoes are ready, spread the chilled yoghurt on a platter. Spoon over the hot tomatoes along with their juices, lemon skin, garlic and herbs. Finish with the picked oregano and chilli flakes. Serve at once with some bread.
Rest and connect on your Nodi Rug while your meal settles, before it's back to the beach!
Recipe from Ottolenghi's 'Simple' cookbook.