Charred tomatoes with sourdough, mint and pomegranate molasses

The combination of hot, charred tomatoes with cool garlic yogurt is a great way to serve any grilled vegetables. The tomatoes can also be charred in a griddle pan or under a hot grill.

25 MINUTES | SERVES 6 | EASY | V LC

pomegranate molasses 2 tbsp

extra-virgin olive oil 4 tbsp, plus extra for drizzling

lemon juice 2 tbsp

garlic 2 cloves, crushed

natural yogurt 300g

mint leaves a handful, chopped

cherry tomatoes on the vine 1kg sourdough or other crusty bread 4 slices

1 Heat a barbecue for direct cooking. Combine the pomegranate molasses, olive oil and lemon juice with a pinch of salt in a bowl and whisk to combine. Alternatively, put the ingredients in a jar, seal and shake to combine. Set aside. Mix together the garlic, yogurt, a pinch of salt and half of the mint leaves. Set aside.

2 Put the tomatoes over direct heat on the barbecue and cook for 5 minutes or until soft and charred. Toast the bread until charred – watch the bread carefully, as this will happen quickly.

3 To serve, spread the garlic yogurt onto a serving plate. Remove the tomatoes from their vines and gently mix them with the remaining mint. Tear the sourdough into chunks and toss these with the tomato mixture. Add two-thirds of the dressing and mix gently. Spoon the tomato mixture over the yogurt and pour the remaining dressing on top. Drizzle with more olive oil and season with flaky sea salt, if you like.

PER SERVING 311 kcals | fat 11G saturates 2.5G | carbs 40.6G | sugars 15.7G fibre 3.7G | protein 10.7G | salt 1.1G

cook’s notes

You can also cook the tomatoes in a dry frying pan or griddle pan or under a hot grill for 5-10 minutes or until soft and lightly charred. Toast the bread in the usual way.

Helen Graves is a food and recipe writer based in London. She’s co-founder and editor of Pit, an independent magazine about live-fire cooking. Find out more at pitmagazine.uk and on Instagram @pitmagazineuk.