Hot charred cherry tomatoes with cold yoghurt - The Jewish Chronicle

Name: Hot charred cherry tomatoes with cold yoghurt - The Jewish Chronicle
Ingredients: 350g cherry tomatoes; 3 tbsp olive oil; ¾ tsp cumin seeds; ½ tsp light brown sugar; 3 garlic cloves, finely sliced; 3 thyme sprigs; 5g fresh oregano: 3 sprigs left whole and the rest picked, to serve; 1 lemon: finely shave the skin of ½ to get 3 strips; and finely grate the other ½ to get 1 tsp zest; 350g extra thick Greek- style yoghurt (such as Total), fridge-cold; 1 tsp Urfa chilli flakes (or ½ tsp regular chilli flakes); Flaked sea salt and black pepper

www.thejc.com

Serve this dish with plenty of bread to mop up the delicious tomatoey and yoghurt-y juices.

View full recipe on www.thejc.com

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Ingredients

350g cherry tomatoes
3 tbsp olive oil
¾ tsp cumin seeds
½ tsp light brown sugar
3 garlic cloves, finely sliced
3 thyme sprigs
5g fresh oregano: 3 sprigs left whole and the rest picked, to serve
1 lemon: finely shave the skin of ½ to get 3 strips; and finely grate the other ½ to get 1 tsp zest
350g extra thick Greek- style yoghurt (such as Total), fridge-cold
1 tsp Urfa chilli flakes (or ½ tsp regular chilli flakes)
Flaked sea salt and black pepper