350g cherry tomatoes
3 tbsp olive oil
¾ tsp cumin seeds
½ tsp light brown sugar
3 garlic cloves, finely sliced
3 thyme sprigs
5g fresh oregano: 3 sprigs left whole and the rest picked, to serve
1 lemon: finely shave the skin of ½ to get 3 strips
and finely grate the other ½ to get 1 tsp zest
350g extra-thick Greek-style yoghurt (such as Total), fridge-cold
1 tsp URFA CHILLI FLAKES (or ½ tsp regular chilli flakes)
flaked sea salt and black pepper
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Preheat the oven to 200°C fan.
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Place the tomatoes in a mixing bowl with the olive oil, cumin seeds, sugar, garlic,
thyme, oregano sprigs, lemon strips, ½ teaspoon of flaked salt and a good grind of
pepper. Mix to combine, then transfer to a baking tray just large enough to fit all the
tomatoes together snugly.
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Roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is
bubbling. Turn the oven to the grill setting and grill for 6-8 minutes, until the
tomatoes start to blacken on top.
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While the tomatoes are roasting, combine the yoghurt with the grated lemon zest
and ¼ teaspoon of flaked salt. Keep in the fridge until ready to serve.
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Once the tomatoes are ready, spread the chilled yoghurt on a platter (with a lip) or
in a wide, shallow bowl, creating a dip in it with the back of a spoon. Spoon over the
hot tomatoes, along with their juices, lemon skin, garlic and herbs, and finish with
the picked oregano and chilli flakes. Serve at once, with some bread.