Mediterranean Roasted Tomato Salad

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Prep Time: 10

Cook Time: 25

Resting Time: 5

Total Time: 40

Servings: People

Calories: 447kcal

Author: Chef Jack Ovens

400g (14.1oz) - Cherry Tomatoes, Whole
3 Tbsp (60ml) - Olive Oil
1 tsp (3g) - Whole Cumin Seeds
¾ tsp (2g) - Brown Sugar
4 - Garlic Cloves, Thinly Sliced
4 - Thyme Sprigs
5g (0.2oz) - Oregano, Half Picked, Half Left Whole
1 - Lemon, Peel Half & Thinly Slice The Zest, Zest The Remaining Half & Juice Half
375g (13.2oz) - Natural Greek Yogurt
Seasoning To Taste
Mint Leaves To Serve
Extra Virgin Olive Oil To Serve
Toasted Bread To Serve

Preheat oven to 190°c - 375°f.
Place a pan over medium-high heat, add in the whole cumin seeds & toast for 1 ½ to 2 minutes or until golden and cracking.
Place the cherry tomatoes, toasted cumin, olive oil, brown sugar, garlic, thyme, oregano & thinly sliced lemon zest into a bowl, season to taste & mix to combine.
Transfer the mix to a baking tray lined with parchment paper and roast in the preheated oven for 20-25 minutes or until lightly charred and soft, mix halfway through.
In the meantime, combine the greek yogurt, lemon zest & seasoning to taste. Mix well & place into the fridge until ready to serve. (You can also add lemon juice to your taste).
Remove the tomato mix from the oven & allow to rest for 5 minutes.
Place the citrus yogurt mix into the centre of a plate or large bowl & evenly spread it out creating a lip & well in the centre for the tomatoes to rest in. Spoon in the tomato mix evenly & add in all the roasted ingredients.
Garnish with fresh oregano, mint leaves, extra virgin olive oil & seasoning to taste. Serve with toasted bread. Dig in.