Name: Hot charred cherry tomatoes with cold yoghurt
Yield: Serves four as a starter or mezze
Ingredients: 350 g cherry tomatoes; 3 tbsp olive oil; 350 g extra thick Greek-style yoghurt (such as Total), fridge-cold; 1 tsp Urfa chilli flakes (or ½ tsp regular chilli flakes); flaked sea salt and black pepper; 5 g fresh oregano: 3 sprigs left whole and the rest picked, to serve; 3 thyme sprigs; 1 lemon: finely shave the skin of ½ to get 3 strips and finely grate the other ½ to get 1 tsp zest; 3 garlic cloves, finely sliced; ¾ tsp cumin seeds; ½ tsp light brown sugar

Preparation info

Serves
four
as a starter or mezze

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

One of the beauties of this dish lies in the exciting contrast between the hot, juicy tomatoes and fridge-cold yoghurt, so make sure the tomatoes are straight out of the oven and the yoghurt is straight out of the fridge. The heat of the tomatoes will make the cold yoghurt melt, invitingly, so plenty of crusty sourdough or focaccia to mop it all up with is a must alongside.