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Charred Cherry Tomatoes with Cold Yogurt
Yotam Ottolenghi's recipe
Ingredients
  • 12 ¼oz/350g cherry tomatoes
  • 3 tbsp olive oil
  • ¾ tsp cumin seeds
  • ½ tsp light brown sugar
  • 3 garlic cloves, thinly sliced
  • 3 thyme sprigs
  • 6 oregano sprigs: 3 sprigs left whole and the rest stemmed, to serve
  • 1 lemon: finely shave the skin of  ½ to get 3 strips, then finely grate the other ½ to get 1 tsp zest
  • Flaked sea salt and black pepper
  • 1 2∕3 cups/350g extra-thick Greek-style yogurt, fridge-cold
  • 1 tsp Urfa chile flakes (or ½ tsp other crushed red pepper flakes)
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