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Hot Charred Cherry Tomatoes with Cold Yoghurt Reciope
Ingredients
  • 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
Steps
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