The tomatoes are tasting amazing now and our potager is providing a steady supply of cherry tomatoes on the vine, Abracadabra (green) and San Marzano.
This recipes makes a delicious light lunch for 2 (just double it for 4) served with some toasted sourdough.
For 2 people you’ll need:
8 medium tomatoes
A teaspoon of chilli flakes (use less if you don’t want it to be super spicy)
A teaspoon of fennel seeds
A drizzle of honey (about 2 teaspoons)
Salt and pepper
100g Greek yoghurt
A dessert spoon of toasted pine nuts
75g Feta cheese
1 small clove of garlic
Some mint leaves (a good handful)
Good olive oil (to cook the tomatoes and to dress before serving)
Method:
Cut the tomatoes in half lengthways and put them a roasting dish lined with baking parchment.
Sprinkle with the chilli flakes, fennel seeds (bashed in a pestle and mortar), salt and pepper.
Drizzle with olive oil and the honey and put in the oven at 190°C fan 400°F for half an hour.
While they are cooking, whisk the Greek yoghurt with the finely chopped garlic until smooth. Crumble in the Feta cheese and season.
When the tomatoes are cooked take them out of the oven and leave to cool for 10 minutes.
Spread the cheesy yoghurt on a pretty plate and arrange the tomatoes on top. Sprinkle with torn mint leaves and the pine nuts, plus any juices from the roasting pan.
A final drizzle of olive oil if you fancy it.
Et voila!
