Charred tomatoes with cool yoghurt, pomegranate molasses and herbs
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.
- Cooking:
- Serves: 4 persons
Ingredients
- 2tbsp ofpomegranate molasses
- 2tsp za'atar
- 4tbsp of extra virgin olive oil, plus extra for drizzling
- 3tbsp oflemon juice
- flaky sea saltto season
- 1garlic clove, crushed
- 300g ofnatural yoghurt
- 1kgcherry tomatoes on the vine
- 1handful offresh mint leaves, chopped
- 1handful ofbasil leaves, torn
- 1handful ofpomegranate seeds
- flaky sea saltto season
Instructions
Step 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)Step 2
Combine the dressing ingredients with a pinch of salt in a clean lidded jar or bowl and shake or whisk to combine. Set asideStep 3
Combine the crushed garlic, yoghurt and a pinch of salt in a bowl and mix well. Set asideStep 4
Grill the tomatoes over direct heat for about 5 minutes until charred and softStep 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 gentlyStep 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