Ottolenghi Inspired Hot Spicy Tomatoes on Cold Yogurt

1. Pre heat the oven to 200°C Fan. Line a baking tray with foil.

2. In a large bowl combine the tomatoes, olive oil, strips of lemon zest, thyme, oregano sprigs, chilli flakes, cumin seeds and ½ tsp salt and good grind of black pepper.

Empty into the prepared baking tray or dish and place in the pre heated oven for about 20mins, or until the tomatoes have burst and juices bubbling.

3. 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 inti the fridge until you are ready to serve.

4. 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.

5. Top the yogurt with the tomatoes, sprinkle with the remaining oregano leaves and sprinkle with Aleppo or more regular chilli flakes.