Charred tomatoes with sourdough
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 2 tbsp pomegranate molasses
- 4 tsbp extra-virgin olive oilplus extra for drizzling
- 2 tbsp lemon juice
- 2 cloves garliccrushed
- 300g natural yogurt
- a handful mint leaves
- 1kg cherry tomatoes on the vine
- 4 slices sourdough or other crusty bread
Nutrition:
- kcal311low
- fat11g
- saturates2.5g
- carbs40.6g
- sugars15.7g
- fibre3.7g
- protein10.7g
- salt1.1g
Method
step 1
Heat a barbecue for direct cooking. Combine the pomegranate molasses, olive oil and lemon juice with a pinch of salt in a bowl and whisk to combine. Alternatively, put the ingredients in a jar, seal and shake to combine. Set aside. Mix together the garlic, yogurt, a pinch of salt and half of the mint leaves. Set aside.
step 2
Put the tomatoes over direct heat on the barbecue and cook for 5 minutes or until soft and charred. Toast the bread until charred – watch the bread carefully, as this will happen quickly.
step 3
To serve, spread the garlic yogurt onto a serving plate. Remove the tomatoes from their vines and gently mix them with the remaining mint. Tear the sourdough into chunks and toss these with the tomato mixture. Add two-thirds of the dressing and mix gently. Spoon the tomato mixture over the yogurt and pour the remaining dressing on top. Drizzle with more olive oil and season with flaky sea salt, if you like.
