1lemon –, zest of one half shaved off in 3 wide strips, the other half grated
salt and black pepper
250g(9 oz) fridge-cold extra-thick Greek yoghurt
1tspurfa chilli flakes, or ½ tsp regular chilli flakes
Heat the oven to 200°C (400°F) fan / 220°C (450°F) non-fan.
Put the tomatoes in a rimmed baking dish that’s just large enough to accommodate them all snugly. Add the oil, cumin, sugar, garlic, thyme, oregano sprigs, lemon zest strips, a pinch of salt and a good grind of pepper. Toss together with your hands.
350 g (12.5 oz) cherry tomatoes, 3 tbsp olive oil, ¾ tsp cumin seeds, ½ tsp light brown sugar, 3 garlic cloves, 3 sprigs thyme, 3 sprigs fresh oregano, 1 lemon –, salt and black pepper
Roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling, then turn the oven to the grill setting and grill for 5 to 7 minutes, until the tomatoes start to blacken on top.
While the tomatoes are roasting, mix the yoghurt with the grated lemon zest and 1/4 tsp salt, then return to the fridge.
Once the tomatoes are ready, spread out the cold yoghurt on a large plate or shallow, wide bowl. Spoon the hot tomatoes on top, as well as the pan juices, lemon peel, garlic and herbs, and finish with the remaining oregano and chilli. Serve at once with some flatbreads or sourdough.
3 sprigs fresh oregano, 1 tsp urfa chilli flakes
Extracted from Ottolenghi Simple by Yotam Ottolenghi (Ebury Press, £25)