Chilli Achar Roast Tomatoes and Yoghurt
Hot roast tomatoes served on cold yoghurt, perfect served with fresh, crusty bread. A recipe based on Yotam Ottolenghi’s Charred Tomatoes and Yoghurt, we have added in a dollop of our Chilli Achar, bring this hot and cold dish to another level.
INGREDIENTS
350g cherry tomatoes
3 tablespoons olive oil
1/2 teaspoon brown sugar
3 garlic cloves, finely sliced
3 sprigs thyme
3 sprigs oregano
1 lemon
salt & pepper
1 tablespoon Chilli Achar
350g Greek Yoghurt
INSTRUCTIONS
Pre heat the oven to 200C fan forced.
Place the tomatoes in a bowl with the olive oil, sugar, garlic, thyme, oregano, 2 strips of lemon rind, salt and pepper. Mix to combine, then place into a baking dish just large enough to fit, so the tomatoes are kept close together. Roast for 20 minutes, until they start to blister.
Combine the yoghurt with zest from the lemon and a pinch of salt. Keep cold in the fridge until the tomatoes are ready.
Once ready, spread the yoghurt onto a plate, top with the tomatoes and drizzle over the Chilli Achar (as much as you like).
