Charred Tomatoes

with Cool Yoghurt, Pomegranate Molasses and Herbs
a plate of grilled tomatoes on a bed of yogurt
Prep Time: 
25 minutes
Number of Servings: 
Serves 4
Recipe Source: 
Live Fire by Helen Graves ($40, Hardie Grant Books, 2022)

Ingredients

  • Dressing

    • 2 Tbsp pomegranate molasses
    • 2 tsp za’atar seasoning
    • 4 Tbsp extra-virgin olive oil, plus extra for drizzling
    • 3 Tbsp lemon juice
    • Sea salt
  • Cool Yoghurt

    • 1 garlic clove, crushed
    • 1 14 cups natural plain full-fat yoghurt
    • Salt
  • Charred Tomatoes

    • 2 lb 4 oz cherry tomatoes on the vine
    • Handful of mint leaves, chopped
    • Large handful of basil leaves, torn
    • Handful of pomegranate seeds

Directions

  1. Prepare a barbecue for direct cooking over medium heat.
  2. Combine Dressing ingredients with a pinch of salt in a clean lidded jar or bowl. Shake or whisk to combine. Set aside.
  3. For Cool Yoghurt: combine crushed garlic, yoghurt, and a pinch of salt in a bowl and mix well. Set aside.
  4. For Charred Tomatoes: grill tomatoes over direct heat for about 5 minutes until charred and soft.
  5. To serve, spread yoghurt on a plate. Remove grilled tomatoes from vine and combine with mint and basil in a bowl. Add two-thirds of dressing and mix gently.
  6. Top yoghurt with tomato mixture and pour remaining dressing on top. Add another drizzle of oil, a scattering of pomegranate seeds, and some more salt, if you like.

Notes

  • You may not want to use all the dressing in this recipe, but it’s lovely the way it pools into the yoghurt.
  • Serve this dish with fresh flatbreads or toasted sourdough to make the most of this recipe.
Nutrition Info: 
301 Calories, 7 g Protein, 9 mg Cholesterol, 32 g Carbohydrates, 20 g Total sugars (8 g Added sugars), 5 g Fiber, 18 g Total fat (4 g sat), 351 mg Sodium, ★★★★ Vitamin C, ★★★ Vitamin K, ★★ Vitamin B6, Vitamin E, Vitamin A, Vitamin B1 (thiamine), Vitamin B3 (niacin), Calcium, Folate, Iron, Magnesium, Phosphorus, Potassium

Contributor

Helen Graves

Helen Graves is a recipe developer, food writer, and editor based in London.

She's the co-founder and editor of Pit, an independent food magazine, for which she won ‘Editor of the Year, Food & Drink’ at the British Society of Magazine Editors Awards 2020. She is also co-founder and editor of Serious Sandwiches, which is a weekly newsletter.

She writes recipes and words for most major food and drink publications in the UK, works as a print magazine and digital content editor on a freelance basis, and writes cookery books.