Serves: 4 | Cooking time: 30 minutes | Difficulty: Super easy
An Ottolenghi recipe adapted and spiced with our Turkish-inspired Ottoman spice blend. Delicious as a light summer lunch, dinner party starter or a refreshing mezze dish as part of a larger spread. Fresh crusty bread is a must to mop up the flavourful juices. Super easy to make, this dish bursts with so much flavour and colour you'll want to make it over and over again this summer.
- Ottoman spice blend, 2 teaspoons
- 350g natural greek yoghurt
- 350g cherry tomatoes
- Extra virgin olive oil, 3 tablespoons
- 4 garlic cloves, peeled and thinly sliced
- 6-7 oregano sprigs, keep 3 whole sprigs, leaves picked off the rest and finely chopped
- 3-4 thyme sprigs
- 1 lemon - grate the zest of a 1/2 and shave 3 wide strips off the other half.
- Sea salt and freshly ground black pepper
- Pre-heat the oven on 200c. Place the tomatoes in a baking dish together with the olive oil, Ottoman spice blend, garlic, thyme sprigs, oregano sprigs & lemon strips. Mix well and roast for 20 mins until the tomatoes start to blister. Then turn on the grill on medium to high heat and grill the tomatoes for 5-7 mins until they have slightly charred.
- While the tomatoes are roasting, mix the yoghurt with the grated lemon zest in a bowl. Add some sea salt to taste, mix again and place back in the fridge to keep it cold. This dish is all about the contrast between the warm tomatoes and the cool yoghurt.
- When the tomatoes are ready remove from the oven, spread the yoghurt over a large plate with a spoon and form small craters for the tomatoes and juices to sit in. Pour the tomatoes over the yoghurt with the juices, garlic and herbs. You can sprinkle a bit more of the Ottoman spice blend on top or grind some black pepper to taste. Scatter the remaining oregano leaves and serve immediately with fresh crusty bread or pitta bread to mop up the yoghurt and flavourful juices.