Charred Cherry Tomatoes & Yogurt

Charred Cherry Tomatoes & Yogurt

Makes 1 serving

120g/4.23oz cherry tomatoes
1 tsp olive oil
1/4 tsp cumin seeds
1 garlic clove, thinly sliced
1 thyme sprig
2 oregano sprigs (half left whole and the others stemmed, to serve)
1 strip shaved lemon skin
1/4 tsp fresh lemon zest
Flaked sea salt and black pepper to taste
1/2 c (113g/4oz) 2% greek style yogurt, fridge cold
Dash of red pepper flakes

Preheat the oven to 425°F.
Place the tomatoes in a mixing bowl with the olive oil, cumin, garlic, thyme, oregano sprig, lemon strip(s), flaked salt and a good grind of pepper. Mix to combine, then transfer to a baking sheet just large enough to fit all the tomatoes together snugly. Place the sheet about 2 inches/5 centimeters beneath the broiler and roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling. Turn the oven to the broil setting and broil for 6 to 8 minutes, until the tomatoes start to blacken on top.

While the tomatoes are roasting, combine the yogurt with the grated lemon zest and ¼ tsp of flaked salt. Keep in the fridge until ready to serve.

Once the tomatoes are ready, spread the chilled yogurt on a platter (with a lip) or in a wide, shallow bowl, creating a dip in it with the back of a spoon. Spoon the hot tomatoes on top, along with their juices, lemon strip(s), garlic, and herbs, and finish with the oregano leaves and chile flakes. Serve at once.

NOTE: To make a complete lean and green have this with 4oz grilled chicken and 2 servings of steamed or oven roasted non starchy vegetables!

Per serving: 1/3 Leaner, 1 Green, 2 Condiments, 1 Healthy Fat