Charred Tomatoes with Cool Yoghurt, Pomegranate Molasses and Herbs

Hot, charred tomatoes in a pomegranate molasses dressing are tumbled on top of cool yogurt in this fresh dish. It's delicious served with fresh flatbreads or toasted sourdough to really make the most the pools of yogurt.

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Serves
4
Total Time
15 Minutes
Ingredients
1 garlic clove, crushed
300g of natural full fat yogurt
1kg of cherry tomatoes on the vine
Handful of mint leaves, chopped
Large handful of basil leaves, torn
Handful of pomegranate seeds
Dressing
2 tbsp of pomegranate molasses
2 tsp of za’atar
4 tbsp of extra virgin olive oil, plus extra for drizzling
3 tbsp of lemon juice
Sea salt, to taste
Method
Step 1
Prepare a barbecue for direct cooking over medium heat.
Step 2
Combine the dressing ingredients with a pinch of salt in a clean lidded jar or bowl and shake or whisk to combine. Set aside.
Step 3
Combine the crushed garlic, yogurt and a pinch of salt in a bowl and mix well. Set aside.
Step 4
Grill the tomatoes over direct heat for about 5 minutes until charred and soft.
Step 5
To serve, spread the garlic yoghurt 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.
Step 6
Top the yoghurt with the tomato mixture and pour the remaining dressing on top.
Step 7
Add another drizzle of olive oil, a scattering of pomegranate seeds and some more salt, if you like.
Step 8
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.

LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions Old and New by Helen Graves (Hardie Grant, £26)

Photography by Rob Billington

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