Tangy toms

CHILLI-ROAST TOMATOES WITH FETA CHEESE

INGREDIENTS

(Serves 4 as a side dish, or as part of a spread of dishes)

750g plum tomatoes, halved lengthways 4tbsp extra virgin olive oil 3tsp chilli flakes

2tsp fennel seeds

Sea salt flakes and freshly ground black pepper 4tsp runny honey

225g Greek yoghurt, or more, depending on the size of your serving plate 150g feta cheese, crumbled 1 garlic clove, finely grated 5g dill, chopped, any coarse stalks removed

10g mint leaves

10g shelled unsalted pistachio nuts, chopped

METHOD:

1. Preheat the oven to 190°C fan (400°F), Gas Mark 6.

2. Put tomatoes into a roasting tin so they fit in a single layer; if they are too close to each other, they will just steam instead of roasting. Spoon three tablespoons of oil over them, then turn them over with your hands so they get well coated. Leave the tomatoes cut sides up.

3. Bash the chilli flakes and fennel seeds in a mortar. You won’t break the fennel seeds down, but you’ll crush them a bit. Sprinkle these over the tomatoes and season. Mix the honey with the remaining olive oil and spoon a little over each tomato.

4. Cook for 30 minutes, but keep an eye on them: You may find they need a little longer, but don’t overcook them. They get to a point when they completely collapse and – even though they’re delicious at this stage – they’ve lost all their shape and you don’t want that here.

5. Stir the yoghurt, feta and garlic together and season. Put the yoghurt on a serving plate and pile the roast tomatoes on top. Sprinkle the herbs and pistachios all over the dish and serve.