Hot, charred tomatoes in a pomegranate molasses dressing are tumbled on top of cool yogurt, straight from the fridge. A plate of glorious contrasts. You may not want to use all the dressing, but personally I love the way it pools into the yogurt. Obviously, you will want fresh flatbreads or toasted sourdough to really make the most of this.
SETUP Direct cooking
PREP TIME 10 minutes
COOK TIME 5 minutes
1 garlic clove, crushed
300g full-fat natural yogurt
1kg cherry tomatoes on the vine
Handful of mint leaves, chopped
Large handful of basil leaves, torn
Handful of pomegranate seeds
2 tbsp pomegranate molasses
2 tsp za’atar
4 tbsp extra virgin olive oil, plus extra for drizzling
3 tbsp lemon juice
- Begin by preparing a barbecue for direct cooking over medium heat.
- Combine the dressing ingredients with a pinch of salt in a clean lidded jar or bowl and shake or whisk to combine. Set aside.
- Combine the crushed garlic, yogurt and a pinch of salt in a bowl and mix well. Set aside.
- Grill the tomatoes over direct heat for about 5 minutes until charred and soft.
- To serve, spread the garlic yogurt on a plate. Remove the grilled tomatoes from the vine and combine with the herbs in a bowl. Add two-thirds of the dressing and mix gently.
- Top the yogurt with the tomato mixture and pour the remaining dressing on top. Add another drizzle of olive oil, a scattering of pomegranate seeds and some more salt, if you like.
TO COOK INDOORS Preheat a cast-iron griddle pan over a high heat for at least 5 minutes and use it to char the tomatoes. You could also cook them under the grill – just make sure they get nice and black in places.
Buy the book
Our recipes are taken from Live Fire: Seasonal Barbecue Recipes and Stories of Live Fire Traditions Old and New by Helen Graves (Hardie Grant, £26). To order a copy for £22.10 with free p&p until 19 May, go to mailshop.co.uk/books or call 020 3176 2937.