Another delicious recipe for an Ottolenghi summer buffet are the hot roasted tomatoes served on fresh cold Greek yogurt.
Spread 500 grams of cherry tomatoes in an oven dish. Mix with 1 teaspoon of cumin seeds, a pinch of candy sugar, 4 sliced garlic cloves, a few stems of fresh thyme, a few stems of fresh oregano, the zeste of 1 lemon, a pinch of salt and lots of freshly ground pepper. Mix. Roast in the oven at 200 ° for 20-30 minutes. Stir halfway. You can prepare the tomatoes in advance and reheat in the oven before dinner.
Mix 500 grams of low fat Greek yogurt with the zeste of 1 lemon, pepper and salt. Spread on a large dish. Store in the fridge.
Pour the hot roasted tomatoes on the cold yogurt. Finish with some oregano leaves.