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Mediterranean Roasted Tomato Salad

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Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time: 5 minutes
Total Time: 40 minutes
Calories: 363kcal
Servings: 2 People
Metric - Imperial

Ingredients

  • 400 g Cherry Tomatoes Whole
  • 45 ml Olive Oil
  • 3 g Cumin Seeds
  • 2 g Brown Sugar
  • 4 Garlic Cloves Thinly Sliced
  • 4 Fresh Thyme
  • 5 g Fresh Oregano
  • 1 Lemon Zest & Juice
  • 375 g Natural Greek Yogurt
  • Salt & Pepper To Taste
  • Fresh Mint Garnish
  • Extra Virgin Olive Oil Drizzle
  • Toasted Bread To Serve

Method

  • Preheat oven to 190°C (375°F).
  • Place a pan over medium-high heat, add the whole cumin seeds, and toast for 1½ to 2 minutes or until golden and cracking.
  • Place the cherry tomatoes, toasted cumin, olive oil, brown sugar, garlic, thyme, picked oregano leaves and thinly sliced lemon zest into a bowl. Season to taste and 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, mixing halfway through.
  • In the meantime, combine the Greek yogurt, lemon zest and seasoning to taste. Mix well and place in the fridge until ready to serve. (You can also add lemon juice to taste.)
  • Remove the tomato mix from the oven and allow to rest for 5 minutes.
  • Place the citrus yogurt mix into the centre of a plate or large bowl and evenly spread it out, creating a lip and well in the centre for the tomatoes to rest in. Spoon in the tomato mix evenly and add all the roasted ingredients.
  • Garnish with the reserved whole oregano sprigs, mint leaves, extra virgin olive oil and seasoning to taste. Serve with toasted bread. Dig in.
Chef's Tips
Toast the cumin seeds just until they crackle and turn fragrant — this only takes a minute or two, and going further will make them taste bitter.
Don't skip mixing the tomatoes halfway through roasting — this helps them char and soften evenly rather than only on one side.
Spread the yogurt with a proper well in the centre before adding the tomatoes — it's what keeps the roasted oil and juices pooled in the middle instead of running off the plate.
Storage & Reheating
Best assembled and eaten fresh. The roasted tomato mix will keep in the fridge for up to 3 days in an airtight container and can be served cold or gently reheated; the citrus yogurt is best kept separately in the fridge for up to 3 days and stirred before use, as it may release a little liquid on standing.
Serving 450gCalories 363kcalCarbohydrates 21.8gProtein 22.2gFat 22.2gSaturated Fat 3.2gPolyunsaturated Fat 2.46gMonounsaturated Fat 15.36gCholesterol 9.4mgSodium 160.3mgPotassium 859.7mgFiber 4.1gSugar 13.2gVitamin A 308.53IUVitamin C 40.09mgCalcium 303.1mgIron 3.2mg