A super easy summer recipe that is great served with a griddled chicken breast or as part of a veggie meal. Make sure you have lots of crusty bread to mop up the juices!
Take around 350g of cherry tomatoes. I used the baby plum ones but I think the mixed colours might look even nicer on the plate. Pop them in a bowl and add 3 tablespoons of olive oil, 3 cloves of garlic finely sliced, a few slices of finely pared lemon rind, a teaspoon of cumin seeds, salt and pepper.
Pre-heat your oven to 200° fan and when up to temperature pour all your ingredients into an oven proof dish that will just fit them all in snugly. This encourages the juices to run. Cook for 20 minutes and remove from the oven. You can prepare up to this stage in advance but don’t put them in the fridge.
Preheat your grill to high and pop the dish under for around 5 minutes until the tomatoes are starting to turn black and blister at the edges.
While they are grilling, take around 250ml of Greek yoghurt and stir in the finely grated rind of half a lemon. Season with sea salt and spread onto a plate leaving a well in the middle. Remove the tomatoes from under the grill and pour them all in the middle of the plate.
Sprinkle the top with the leaves from a few sprigs of oregano (marjoram or thyme would also be fine) and some chilli flakes (optional bien sur).
Et voila! Bon appetit.
