CHARRED TOMATOES WITH COOL YOGURT, POMEGRANATE MOLASSES AND HERBS

Hot, charred tomatoes in a pomegranate molasses dressing are tumbled on top of cool yogurt, straight from the fridge. A plate of glorious contrasts. You may not want to use all the dressing, but personally I love the way it pools into the yogurt. Obviously, you will want fresh flatbreads or toasted sourdough to really make the most of this.

SERVES 4

SETUP Direct cooking

PREP TIME 10 minutes

COOK TIME 5 minutes

1 garlic clove, crushed 300g full-fat natural yogurt 1kg cherry tomatoes on thevine handful of mint leaves, chopped large handful of basil leaves, torn handful of pomegranate seeds

DRESSING

2 tbsp pomegranate molasses

2 tsp za’atar

4 tbsp extra virgin olive oil, plus extra for drizzling 3 tbsp lemon juice sea salt

★ Begin by preparing a barbecue for direct cooking over medium heat.

★ Combine the dressing ingredients with a pinch of salt in a clean lidded jar or bowl and shake or whisk to combine. Set aside.

★ Combine the crushed garlic, yogurt and a pinch of salt in a bowl and mix well. Set aside.

★ Grill the tomatoes over direct heat for about 5 minutes until charred and soft.

★ To serve, spread the garlic yogurt on a plate. Remove the grilled tomatoes from the vine and combine with the herbs in a bowl. Add two-thirds of the dressing and mix gently.

★ Top the yogurt with the tomato mixture and pour the remaining dressing on top. Add another drizzle of olive oil, a scattering of pomegranate seeds and some more salt, if you like.

TO COOK INDOORS Preheat a cast-iron griddle pan over a high heat for at least 5 minutes and use it to char the tomatoes. You could also cook them under the grill – just make sure they get nice and black in places.