This is a recipe based on an @ottolenghi dish. The original is super tasty, but requires a bit more time and a bit more ingredients. I wanted to keep it as simple as possible, it was Sunday after all, and I was already making a few other dishes. Glad to say this turned out super tasty as well!
Chilled Lemon Yoghurt with Hot Charred Tomatoes
(No Ratings Yet)
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!
Roasted Aubergine & Courgette with an Anchovie and Fresh Oregano Dressing – A Pinch of Saffron
23 July 2024 at 14:56[…] served it as part of a Middle Eastern platter together with Charred tomatoes with chilled lemon yoghurt, fennel and orange salad and a lentil salad with poached […]