This recipe by Ottolenghi is sophisticated, complex and so beautifully rich in flavour.
Yet simple and easy to prepare – anyone of us can do it!
I added some extra’s to make it a meal.
- 350g Cherry tomatoes (try using different coloured ones)
- 3tbsp Olive Oil
- ¾ tsp Cumin seeds
- ½ tsp Light brown sugar
- 3 Garlic cloves, peeled and finely sliced
- 3 Springs thyme
- 3 Springs fresh oregano
- 1 Lemon (Zest: ½ grated and kept aside, other half cut into 3 wide strips)
- 250g Extra-thick Greek yoghurt (cold from the fridge) *replace with low-fat yoghurt if you are looking to limit kilojoules. Low-fat options also have less sugar (from Lactose) than full cream/double thick variants.
- Salt and pepper
- ½ tsp Chilli Flakes *can be left out so that the whole family can enjoy the dish or replaced with Chipotle flakes or a pinch of Paprika
- Twist: Adding roasted chickpeas and grilled aubergines
- 1 tin of Chickpeas
- Drained, rinsed and dried properly
- Placed in a baking tray and lightly cover in olive oil and sprinkle a pinch of salt.
- Make sure it’s all covered and keep aside to roast with the tomatoes later
- Sliced into thin slices (length wise, for aesthetic purposes only)
- Lightly brush with olive oil and add some salt
- Grill in a pan, stove top while the rest are roasting in the oven
- Keep aside until plating
- Pre heat oven to 200°c
- Place the tomatoes in a deep baking dish, big enough for a single layer but still close together
- Add: Oil, sugar, garlic, thyme, oregano sprigs, cumin seeds, lemon strips and a pinch of salt and grind of pepper. I also add a splash of lemon juice.
- Mix together.
- Place the dish with tomatoes in the oven and roast for 20 minutes *if you are adding chickpeas to your dish, place them in the oven as well
- Once the tomatoes start to pop and the liquid is bubbling, turn on the grill and leave for 5-7 minutes. Remove the chickpeas from the oven at this point, before grilling starts.
- The tomatoes should get nice and charred on top before taking it out.
- Yoghurt: Mix the grated lemon zest and ¼ tsp salt into the yoghurt and place it into the fridge until plating the dish.
Plating of the dish (no culinary skill required)
- This should happen quickly as the contrast of temperatures add to the taste sensation
- Spread the yoghurt on a serving dish and spoon the tomatoes on top.
- Adding as much of the sauce as you prefer
- Add chickpeas and aubergines on top or slightly off centre
- Serve with sliced bread and lemon wedges
- *recommending Ciabatta or sourdough bread
This can be served as a starter, side dish or mezze meal – Bon appetite!