Cuisine - - GINNY GRANT -


This is a great dish to make right now, when toma­toes and water­melon are at their finest, with the smoked yoghurt off­set­ting their nat­u­ral sweet­ness. I of­ten find this makes more than I need for the recipe but sel­dom have a prob­lem us­ing it up over the next few days. You’ll need to pay a bit of at­ten­tion here – the heat must be quite low to en­sure the yoghurt doesn’t cur­dle. I some­times chill the bowl the yoghurt is go­ing in, which also helps keep it cool.

1 cup thick Greek-style yoghurt 1 ta­ble­spoon runny honey 2 tea­spoons red wine vine­gar pinch of chilli flakes 2 ta­ble­spoons ex­tra vir­gin olive oil 4 mixed coloured toma­toes 1 large wedge of water­melon ½ cup herbs such as basil and mint, roughly torn 2 ta­ble­spoons toasted pine nuts

Heat a bar­be­cue with the char­coal on ei­ther side so the heat is in­di­rect. When the em­bers are low, put the yoghurt in a wide stain­less steel bowl and nes­tle that bowl in a larger stain­less steel bowl of ice.

Place the bowls in the cen­tre of the bar­be­cue, add pre­soaked wood­chips, cover and smoke gen­tly for 10 min­utes. Taste and check if it’s smoky enough. If not, smoke for an­other 5 min­utes. Remove the bowls and chill the yoghurt for at least an hour be­fore us­ing.

Mix the smoked yoghurt with the honey and sea­son with salt. If nec­es­sary, add a lit­tle wa­ter to bring it to a driz­zling con­sis­tency.

Make a dress­ing with the vine­gar, chilli flakes and oil (if your toma­toes or water­melon aren’t very sweet, you may like to add 1 ta­ble­spoon runny honey to the dress­ing).

Slice the toma­toes and water­melon and layer them on a serv­ing plat­ter, driz­zling with the dress­ing and scat­ter­ing with the herbs as you go. When ready to serve, driz­zle with the yoghurt and scat­ter with the pine nuts.

The sub­tle smoky flavour of this yoghurt off­sets the nat­u­ral sweet­ness of the toma­toes and water­melon, mak­ing for a very re­fresh­ing late-sum­mer salad.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.