HOT CHARRED CHERRY TOMATOES WITH COLD YOGHURT

F 350g cherry tomatoes F 3 tbsp olive oil F ¾ tsp cumin seeds F ½ tsp light brown sugar F 3 garlic cloves, sliced F 3 thyme sprigs F 5g fresh oregano F 1 lemon: shave the skin of ½ to get 3 strips and finely grate the other ½ to get 1 tsp zest F 350g extra-thick Greekstyle yoghurt F 1 tsp Urfa chilli flakes (or ½ tsp regular chilli flakes) F sea salt and pepper

1 Heat the oven to 200°C.

2 Place tomatoes in a bowl with olive oil, cumin, sugar, garlic, thyme, 3 oregano sprigs, lemon strips, ½ tsp sea salt flakes and pepper. Mix then transfer to a baking tray. Roast 20 mins until the tomatoes begin to blister and the liquid is bubbling. Turn oven to the grill setting and grill for 6-8 mins, until the tomatoes start to blacken.

3 Combine the yoghurt with grated lemon zest and ¼ tsp sea salt flakes. Keep in fridge.

4 Once tomatoes are ready, spread the chilled yoghurt on a platter. Spoon over the hot tomato mixture and finish with remaining picked oregano and chilli flakes. Serve at once with bread.