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While the tomatoes are roasting, combine the yoghurt with the grated lemon zest and ¼ teaspoon of flaked salt. Once the tomatoes are ready, spread the chilled yoghurt on a platter (with a lip) or in a wide, shallow bowl, creating a dip in it with the back of a. Yotam Ottolenghi's charred tomatoes with cold greek yoghurt, from his new book, Simple.

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Ingredients - Hot charred cherry tomatoes with cold yoghurt and poached egg:

1. Take 350 g cherry tomatoes
2. Require 3 tbsp for olive oil
3. Require 3/4 tsp - cumin seeds
4. Provide 1/2 tsp - light brown sugar
5. Make ready 3 for garlic cloves
6. Require 3 thyme sprigs
7. Make ready 5 g fresh oregano
8. Need 1 lemob
9. Prepare 350 g extra thick Greek style yoghurt
10. Need - Salt and pepper

My beloved cherry tomatoes hop on a platter with some roast red onions and chickpeas, or get a little bit of roasting themselves, before being served The beauty of this dish lies in the exciting contrast between hot, juicy tomatoes and fridge-cold yoghurt, so make sure the tomatoes are straight out of. Try this recipe for Charred Cherry Tomatoes With Cold Yogurt from Yotam Ottolenghi's new cookbook, Ottolenghi Simple. One of the beauties of this dish lies in the exciting contrast between the hot, juicy tomatoes and fridge-cold yogurt, so make sure the tomatoes are straight out of the oven. Hot, charred cherry tomatoes with cold yogurt and braised eggs with leek and za'atar.

Hot charred cherry tomatoes with cold yoghurt and poached egg start cooking:

1. Place the tomatoes in a mixing bowl with the olive oil, cumin seeds, sugar, garlic, thyme, oregano, lemon zest, salt and pepper. Mix to combine and transfer to a roasting dish. Roast for 20 minutes until the tomatoes start to blister
2. While the tomatoes are roasting, combine the yoghurt with some of the lemon zest and salt. Return this mixture to the fridge to keep cold
3. Once the tomatoes are cooked. Spoon the yoghurt mixture on to a plate, top with tomatoes and some of the roasting juices and finish with a poached egg and some of the chilli flakes.

Both from Ottolenghi's new cookbook Simple. It's what's for dinner, served with some pain Poilane from Paris. This beautiful dish is perfect with a rustic bread. gluten free (@sarahbfriendly) в Instagram: «Hot charred cherry tomatoes with cold yoghurt. I used The…» Ottolenghi Cherry Tomatoes with Yoghurt

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