This Ottolenghi inspired recipe is packed full of plant points and flavour. Hot, spicy and zesty, top with yoghurt and serve with warm wholemeal pittas for a fresh and delicious gut-nourishing lunch!
- 350g no added sugar natural yoghurt (we used Bio&Me Original Gut-Loving Yoghurt)
- 350g mixed cherry tomatoes
- 3 tbsp olive oil
- 3/4 tsp cumin seeds
- 1/2 tsp chilli flakes
- 3 garlic cloves, finely sliced
- 5 thyme sprigs
- 5g bunch fresh oregano, 3 sprigs left whole (leave some for serving)
- 1 lemon, finely shave 3 strips & finely grate the other ½
- Sea salt & black pepper (to taste)
- Wholemeal seeded pitta or flatbreads
- 1 tsp Aleppo Chilli flakes or ½ tsp regular chilli
- The rest of the oregano sprigs
- Pre heat the oven to 200°C fan/gas mark 6. Line a baking tray with foil.
- In a large bowl combine the tomatoes, olive oil, strips of lemon zest, thyme, oregano sprigs, chilli flakes, cumin seeds, ½ tsp salt and a good grind of black pepper.
- Empty into the prepared baking tray or dish and place in the pre-heated oven for about 20 mins, or until the tomatoes have burst and juices bubbling.
- While the tomatoes are cooking, empty the pot of yogurt into a small bowl and add ½ tsp sea salt and the grated lemon zest. Stir to combine and cover. Place back into the fridge until you are ready to serve.
- When the tomatoes are ready, remove from the oven and allow to rest while you spread the yogurt onto a large plate or platter. Warm some wholemeal pitta or flatbreads.
- Top the yogurt with the tomatoes, sprinkle with the remaining oregano leaves and sprinkle with Aleppo or more regular chilli flakes.