CHARRED CHERRY TOMATOES WITH YOGHURT

You need:

☑️ 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

Instructions:

🔘 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.