Barbie dazzlers: Charred tomatoes with cool yogurt, pomegranate molasses and herbs 

57064457 0 image a 3 1650972394210
57064457 0 image a 3 1650972394210

Hot charred tomatoes in a pomegranate molasses vinaigrette are rolled over fresh yogurt, straight from the fridge. A plate of glorious contrasts. You might not want to use all of the dressing, but I personally like the way it mixes into the yogurt. Obviously, you’ll want fresh flatbreads or toasted sourdough to get the most out of it.


CONFIGURATION Direct cooking


COOKING TIME 5 minutes

1 clove garlic, crushed

300g full-fat plain yoghurt

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1 kg of cherry tomatoes on the vine

a handful of mint leaves, chopped

large handful of basil leaves, torn

a handful of pomegranate seeds


2 tablespoons pomegranate molasses

2 teaspoons of zaatar

4 tablespoons extra virgin olive oil, plus extra for drizzling

3 tablespoons lemon juice

sea ​​salt

  • Start by preparing a barbecue for direct cooking over medium heat.
  • Combine dressing ingredients with a pinch of salt in a clean lidded jar or bowl and shake or whisk to combine. Put aside.
  • Combine crushed garlic, yoghurt and a pinch of salt in a bowl and mix well. Put aside.
  • Grill the tomatoes over direct heat for about 5 minutes until charred and tender.
  • To serve, spread the garlic yoghurt on a plate. Remove the roasted tomatoes from the vine and toss them with the herbs in a bowl. Add two-thirds of the vinaigrette and toss gently.
  • Top the yogurt with the tomato mixture and pour the remaining dressing over it. Add another drizzle of olive oil, a scattering of pomegranate seeds and a little more salt, if desired.
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COOK INDOORS Preheat a cast iron skillet over high heat for at least 5 minutes and use it to brown the tomatoes. You can also cook them under the broiler – just make sure they turn nice and black in spots. privacy policy

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