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Charred Tomatoes with Cold Yoghurt (Ottolenghi)
Ingredients
  • 350 g (12.5 oz) cherry tomatoes
  • 3 tbsp olive oil
  • ¾ tsp cumin seeds
  • ½ tsp light brown sugar
  • 3 garlic cloves , peeled and finely sliced
  • 3 sprigs thyme
  • 3 sprigs fresh oregano
  • 1 lemon - , zest of one half shaved off in 3 wide strips, the other half grated
  • salt and black pepper
  • 250 g (9 oz) fridge-cold extra-thick Greek yoghurt
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