Chilled Lemon Yoghurt with Hot Charred Tomatoes
This Chilled Lemon Yoghurt with Hot Charred Tomatoes is all about contrast – cool and creamy meets smoky and sweet, and the result is so much more than the sum of its parts. Inspired by an Ottolenghi classic, I simplified it just a little – because hey, it was Sunday, and I was already juggling a few other dishes!
The yoghurt is zinged up with lemon zest, giving it a citrusy lift that pairs beautifully with the smoky, juicy charred tomatoes. When the hot tomatoes hit that chilled lemon yoghurt? Magic. The juices swirl into the creamy base, creating the most irresistible spoonfuls.
I finished mine with a pinch of chilli flakes for a bit of heat and a glug of good olive oil. This dish works beautifully as a light starter, a refreshing side dish, or part of a bigger sharing spread – especially anything Middle Eastern or Mediterranean-inspired.
Make it once, and you’ll find yourself craving this all summer long.
I served it as part of a spread, for example with Roasted Aubergine & Courgette with Anchovies and Fresh Oregano Dressing and a fennel and orange salad. All inspired by Ottolenghi.
Why You’ll Love This Chilled Lemon Yoghurt with Charred Tomatoes:
✔️ Hot meets cold – That contrast of chilled yoghurt and blistered tomatoes is addictive.
✔️ Light and refreshing – Perfect as a side, starter, or mezze dish.
✔️ Minimal ingredients, max flavour – A handful of basics used in the best way.
✔️ Customisable – Add herbs, toasted nuts, or roasted garlic for a twist.
✔️ Inspired by Ottolenghi – With a simplified, quicker twist.
✔️ Naturally vegetarian and gluten-free – No subs needed.
Can I use Greek yoghurt for this recipe?
Yes! Greek yoghurt works perfectly – its thick, creamy texture holds up beautifully against the hot tomatoes. Just make sure it’s plain and unsweetened.
How do I char tomatoes properly?
Use a hot pan or grill and don’t overcrowd. Let the tomatoes blister and pop – that smoky, caramelised flavour is key. Cherry or baby plum tomatoes work best.
Do I need to chill the yoghurt beforehand?
Yes – chilling the lemon yoghurt makes the hot-and-cold contrast really shine. You can make it ahead and keep it in the fridge until ready to serve.
What herbs go well with this dish?
Fresh basil, mint, dill, or parsley would all be lovely. You could also sprinkle over some toasted seeds or dukkah for extra crunch.
Can I make this ahead of time?
You can prep the lemon yoghurt in advance and keep it in the fridge for a day. Char the tomatoes fresh before serving for the best texture and flavour.
Chilled Lemon Yoghurt with Hot Charred Tomatoes
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- Yoghurt
- 250 ml full fat thick yoghurt (use plant based to keep it vegan)
- Zest of 1 lemon
- Pepper & Salt
- Tomatoes
- 500 g cherry tomatoes (I prefer the slightly larger cocktail tomatoes)
- Sprig rosemary
- 1 tsp (chipotle) chili flakes
- Pepper & Salt
- 1 tbsp Olive oil
Instructions
Preheat the oven to 220°C.
Pour the yoghurt in a bowl and mix with lemon zest, pepper & salt (taste and adjust seasoning to your liking). Cover and return to the fridge to chill.
Halve the tomatoes and toss them in an oven dish with olive oil, pepper, salt, a pinch of (chipotle) chilli flakes and a sprig of rosemary.
Roast for 30 minutes until the tomatoes are nice and charred and the juices are flowing out.
Just before the tomatoes are ready, spread the yoghurt over a plate and then top off with the sizzling tomatoes. Don’t forget to include the juices, this is liquid gold!
