Having spent many years living in Cape Town, we’ve slowly mastered the art of cooking and eating alfresco. Sharing food outdoors, surrounded by friends and family, has become one of our favourite ways to enjoy a meal.
Yotam Ottolenghi is much loved in our household — as he is in many — and this recipe has become a firm family favourite. It’s easy to make, wonderfully versatile, and kind to the pocket.
We love serving it with warm naan bread as something to nibble on while everyone gathers, and the main meal comes together. It also works beautifully as a side. And of course, mixing all the delicious flavours together is compulsory!
As you can see from the picture, we have used our Sharing Platter in Sunrise, its shallow shape and generous surface area allow all the vibrant colours and textures to come alive, making it perfect for relaxed, communal dining.
| 350 grams |
Cherry tomatoes |
| 3 tbsp |
Olive oil |
| ¾ tsp |
Cumin seeds |
| ½ tsp |
Light brown sugar |
| 3 |
Garlic cloves thinely sliced |
| 3 |
Thyme sprigs |
| 5g |
Fresh oregano, 3 sprigs left to serve |
| 1 |
Lemon, half of the skin shaved to get three thick strips the rest zested |
| 350 grams |
Extra thick Greek yoghurt |
| 1 tsp |
Chilli Flakes |
Pre Heat Oven to 200 Degrees
Place tomatoes in a mixing bowl along with the cumin, sugar, olive oil, garlic, herbs, lemon and a tsp of salt and combine.
Pop on a baking tray and roast for 20 minutes until the tomatoes are starting to blister and liquid is bubbling away.
Turn the oven to grill setting and grill for 6-8 minutes, do keep an eye on the tomatoes and take out once they start to blacken.
While tomatoes are roasting combine yoghurt and grated lemon zest and ¼ tsp or flaked salt and place in the fridge until you are ready to serve.
Once the tomatoes are ready, spread the yoghurt on a platter and spoon over the hot tomatoes ensuring to include all the juices. Sprinkle the balance of the herbs and the chill flakes over the top.
Hot Charred Cherry Tomatoes with Natural Yoghurt
Having spent many years living in Cape Town, we’ve slowly mastered the art of cooking and eating alfresco. Sharing food outdoors, surrounded by friends and family, has become one of our favourite ways to enjoy a meal.
Yotam Ottolenghi is much loved in our household — as he is in many — and this recipe has become a firm family favourite. It’s easy to make, wonderfully versatile, and kind to the pocket.
We love serving it with warm naan bread as something to nibble on while everyone gathers, and the main meal comes together. It also works beautifully as a side. And of course, mixing all the delicious flavours together is compulsory!
As you can see from the picture, we have used our Sharing Platter in Sunrise, its shallow shape and generous surface area allow all the vibrant colours and textures to come alive, making it perfect for relaxed, communal dining.
Pre Heat Oven to 200 Degrees
Place tomatoes in a mixing bowl along with the cumin, sugar, olive oil, garlic, herbs, lemon and a tsp of salt and combine.
Pop on a baking tray and roast for 20 minutes until the tomatoes are starting to blister and liquid is bubbling away.
Turn the oven to grill setting and grill for 6-8 minutes, do keep an eye on the tomatoes and take out once they start to blacken.
While tomatoes are roasting combine yoghurt and grated lemon zest and ¼ tsp or flaked salt and place in the fridge until you are ready to serve.
Once the tomatoes are ready, spread the yoghurt on a platter and spoon over the hot tomatoes ensuring to include all the juices. Sprinkle the balance of the herbs and the chill flakes over the top.