Yo­tam Ot­tolenghi’s stand­out sup­pers.

SERVES 4 AS A STARTER OR MEZZE

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350g cherry toma­toes 3 tbsp olive oil

¾ tsp cumin seeds ½ tsp light brown su­gar

3 gar­lic cloves, finely sliced 3 thyme sprigs

5g fresh oregano, 3 sprigs left whole and the rest picked, to serve

1 lemon, finely shave the skin of ½ to get 3 strips and finely grate the other ½ to get 1 tsp zest

Flaked sea salt and black pep­per

350g ex­tra thick Greek-style yo­ghurt, fridge-cold

1 tsp Urfa chilli flakes (or ½ tsp reg­u­lar chilli flakes) Bread, to serve

1 Pre­heat the oven to

200°C fan.

2 Place the toma­toes in a mix­ing bowl with the olive oil, cumin seeds, su­gar, gar­lic, thyme, oregano sprigs, lemon strips, ½ tea­spoon of flaked salt and a good grind of pep­per. Mix to com­bine, then trans­fer to a bak­ing tray just large enough to fit all the toma­toes to­gether snugly. Roast for 20 min­utes, un­til the toma­toes are be­gin­ning to blis­ter and the liq­uid is bub­bling. Turn the oven to the grill set­ting and grill for 6–8 min­utes, un­til the toma­toes start to blacken on top

3 While the toma­toes are roast­ing, com­bine the yo­ghurt with the grated lemon zest and ¼ tea­spoon of flaked salt. Keep in the fridge un­til ready to serve.

4 Once the toma­toes are ready, spread the chilled yo­ghurt on a plat­ter (with a lip) or in a wide, shal­low bowl, cre­at­ing a dip in it with the back of a spoon. Spoon over the hot toma­toes, along with their juices, lemon skin, gar­lic and herbs, and fin­ish with the picked oregano and chilli flakes. Serve at once, with some bread.

Edited ex­tract from Ot­tolenghi Sim­ple by Yo­tam Ot­tolenghi (Ebury Press, $65).

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