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Hot charred cherry tomatoes with cold yoghurt

Hot, charred cherry tomatoes burst with sweet heat and lemon.
Cool, thick yoghurt turns it creamy, tangy, and cool.
A spoonable dip that tastes like summer on a warm day.

side dish ⏱ 35 min 320 kcal / portion 18.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Hot charred cherry tomatoes with cold yoghurt
v4 · rb0e705f985 20260727Z1751 sea salt to taste bread to taste 🔥 preheat oven to 200°C fan 🌀 mix cherry tomatoes with olive oil, cumin, sugar, garlic, thyme, oregano sprigs, lemon strips, salt, and pepper 🔥 ⏱ 20 min roast until beginning to blister and bubbling 🍳 ⏱ 6-8 min grill until blackened on top 🔪 combine yoghurt with grated lemon zest and salt (1/4 tsp) ⏳ ⏳ 5 min chill yoghurt in fridge until ready to serve 🍽 spread chilled yoghurt on a platter and create a dip scoop hot tomatoes and juices onto yoghurt dip 🍽 top with lemon skin, garlic, herbs, picked oregano, and Urfa chilli 🍽 serve with bread Hot Charred Tomatoes 🎉 350 g cherry tomato 3 tbsp olive oil ¾ tsp cumin seed ½ tsp light brown sugar 3 pieces garlic clove 3 pieces thyme sprig 5 g fresh oregano 1 piece lemon black pepper to taste 1 tsp zest 350 g extra thick greek-style yoghurt 1 tsp urfa chilli flake ½ tsp chilli flake zest, extra thick greek-style yoghurt urfa chilli flake, chilli flake bread
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Preparation steps

  1. preheat oven to 200°C fan
  2. mix cherry tomatoes with olive oil, cumin, sugar, garlic, thyme, oregano sprigs, lemon strips, salt, and pepper
  3. roast until beginning to blister and bubbling for 20 min
  4. grill until blackened on top for 6-8 min
  5. combine yoghurt with grated lemon zest and salt (1/4 tsp)
  6. chill yoghurt in fridge until ready to serve
  7. spread chilled yoghurt on a platter and create a dip
  8. scoop hot tomatoes and juices onto yoghurt dip
  9. top with lemon skin, garlic, herbs, picked oregano, and Urfa chilli
  10. serve with bread

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