Charred tomatoes with cool yoghurt, pomegranate molasses and herbs

PT15M

First published in 2022
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Helen says: "I have made, and will continue to make, many iterations of this tomato and yoghurt arrangement. It’s so, so good. Hot, charred tomatoes in a pomegranate molasses dressing are tumbled on top of cool yoghurt, straight from the fridge. A plate of glorious contrasts. You may not want to use all the dressing, but personally I love the way it pools into the yoghurt. Obviously, you will want fresh flatbreads or toasted sourdough to really make the most of this."

Ingredients

Metric

Imperial

Dressing

Tomatoes

1

Prepare a barbecue for direct cooking over medium heat (to cook this recipe indoors, preheat a cast-iron griddle pan over a high heat for at least 5 minutes and use it to char the tomatoes. You could also cook them under the grill – just make sure they get nice and black in places)

2

Combine the dressing ingredients with a pinch of salt in a clean lidded jar or bowl and shake or whisk to combine. Set aside

3

Combine the crushed garlic, yoghurt and a pinch of salt in a bowl and mix well. Set aside

4

Grill the tomatoes over direct heat for about 5 minutes until charred and soft

5

To serve, spread the garlic yoghurt on a plate. Remove the grilled tomatoes from the vine and combine with the herbs in a bowl. Add two-thirds of the dressing and mix gently

6

Top the yoghurt with the tomato mixture and pour the remaining dressing on top. Add another drizzle of olive oil, a scattering of pomegranate seeds and some more salt, if you like

First published in 2022
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