Roasted tomatoes & creamy tahini yogurt

I’m always looking for clever ways to use up farmer’s market veg.

The wise and ever-inspiring Yotam Ottolenghi introduced me to the moreish combination of hot tomatoes and cold yogurt. I stir tahini through the yogurt to make it rich and nutty. Make sure you use a thick, full-fat Greek yogurt, though – the looser natural type doesn’t work.

SERVES 4 PREP 10 mins COOK 30 mins EASY V 600g mixed heritage or

heirloom tomatoes

5 small garlic cloves, thinly sliced 4 thyme or oregano sprigs

3 tbsp extra virgin olive oil, plus an extra

drizzle to serve

400g thick Greek yogurt

3 tbsp tahini pinch of chilli flakes, such as

Aleppo (optional) flatbreads or focaccia, to serve 1 Heat the oven to 180C/160C fan/gas 4. Put the tomatoes on a baking tray lined with baking parchment, then scatter over the garlic and thyme, reserving a few thyme leaves. Drizzle with the oil and season with a little salt. Roast for 25-30 mins until the tomatoes have softened but are still holding their shape. 2 Meanwhile, combine the yogurt with the tahini and 1/2 tsp sea salt flakes. Chill until needed.

3 Spread the cold yogurt mixture over a large serving plate. Spoon over the tomatoes, along with the garlic and thyme and pour over the roasting juices. Sprinkle with a pinch of chilli flakes, if you like, and the reserved thyme, then serve with flatbreads or foccacia for scooping everything up.

GOOD TO KNOW calcium • vit c • 1 of 5-a-day • gluten free

PER SERVING 336 kcals • fat 28g • saturates 9g • carbs 10g •

sugars 9g • fibre 3g • protein 10g • salt 0.8g