Charred Tomatoes with Cool Yoghurt, Pomegranate Molasses and Herbs Recipe
This simple charred tomato recipe from Live Fire by Helen Graves is the perfect summer starter - cook it on the BBQ or indoors using a griddle pan.
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Cooking tools:
- Barbecue grill
- Cast iron griddle pan
- Lidded jar
- Mixing bowl
- Whisk
- Plate
- Spoon
Ingredients
- 2 tbsp of pomegranate molasses
- 2 tsp za'atar
- 4 tbsp of extra virgin olive oil, plus extra for drizzling
- 3 tbsp of lemon juice
- flaky sea salt to season
- 1 garlic clove, crushed
- 300g of natural yoghurt
- 1kg cherry tomatoes on the vine
- 1 handful of fresh mint leaves, chopped
- 1 handful of basil leaves, torn
- 1 handful of pomegranate seeds
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