A fabulous recipe by Yotam Ottolenghi, but with a twist: the charred Honeytomatoes® are baked in a delicious sweet and smokey spice marinade. Delicious as a small bite with drinks.
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Preheat the oven to 200°C.
Melt the butter in a saucepan and remove from the heat. Peel and finely chop the garlic. Finely grind the fennel seeds with a pestle and mortar and add to the melted butter together with the garlic, cumin powder, smoked paprika powder, a pinch of sea salt and the maple syrup.
Put the Honeytomatoes® in a baking dish and brush generously with the spice mixture. Cook in the preheated oven for 15 minutes. Then set the oven to the grill setting and grill the tomatoes for 5 minutes until they char somewhat. Make sure that the tomatoes do not burn too much. Remove from the oven and allow to cool.
In the meantime, heat a grill pan and grill the flat bread briefly until it is crispy and grill marks appear. .
Grate the lemon peel and squeeze the juice from half a lemon and then stir it into the Greek yogurt together with the za'atar to make a creamy sauce.
Serve the charred Honeytomatoes® on top of the lemon-spice yoghurt. Serve with the grilled flatbread for dipping!
Garnish with fresh parsley. Za'atar is a popular spice blend from the Middle East. It is a mix of sea salt, roasted sesame, wild oregano (the taste is between thyme and oregano) and Sumac (a type of dried sour berry).