The beauty of this dish comes from the exciting contrast of hot and cold. Roasty hot tomatoes and chilly creamy yogurt make for a beautiful pair. Serve with a nice little loaf of focaccia or flatbread and, wah-la, your meal is ready.

Ingredients

cherry tomatoes

garlic cloves

olive oil | for roasting the tomatoes as well as drizzling

lemon | half of the lemon peeled into long strips of zest, the other half of the lemon finely grated

a few sprigs of thyme

a few sprigs of oregano

greek-style yogurt

a handful of fresh mint | roughly chopped

salt

Instructions

Step 1

Preheat the oven to 425 degrees.

Step 2

Toss the cherry tomatoes, garlic cloves, long strips of lemon zest, thyme, and oregano with a good glug of olive oil. Spread out evenly on a roasting sheet.

Step 3

Place the tomato mixture in the oven and roast for 20 minutes until bubbly and the tomatoes are beginning to blister. Then turn the broil setting on and broil the tomatoes until the tops are beginning to blacken, 4-6 minutes.

Step 4

While the tomatoes are roasting, combine the greek-style yogurt with the grated lemon zest, a good pinch of salt, and the roughly chopped mint.

Step 5

Spread the yogurt mixture on a plate or wide-mouthed bowl, creating a well in the middle with the back of a spoon. Pour the tomato mixture, with the juice and all, on top of the yogurt. Finish by drizzling some more olive oil and salt on top. Serve immediately. Enjoy.