Charred Tomatoes
with Cool Yoghurt, Pomegranate Molasses and Herbs
-
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 1⁄4 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
- Prepare a barbecue for direct cooking over medium heat.
- Combine Dressing ingredients with a pinch of salt in a clean lidded jar or bowl. Shake or whisk to combine. Set aside.
- For Cool Yoghurt: combine crushed garlic, yoghurt, and a pinch of salt in a bowl and mix well. Set aside.
- For Charred Tomatoes: grill tomatoes over direct heat for about 5 minutes until charred and soft.
- 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.
- 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.
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.
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