Helen Grave's charred tomatoes with yogurt and pomegranate molasses Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Helen Graves’ s charred tomatoes with cool yogurt and pomegranate molasses recipe By Helen Graves - May 1, 2022 Hot, charred tomatoes in a pomegranate molasses dressing are tumbled on top of cool yogurt, straight from the fridge. A plate of glorious contrasts. You may not want to use all the dressing, but personally I love the way it pools into the yogurt. Obviously, you will want fresh flatbreads or toasted sourdough to really make the most of this. Rob Billington SERVES 4 SETUP Direct cooking PREP TIME 10 minutes COOK TIME 5 minutes 1 garlic clove, crushed 300g full-fat natural yogurt 1kg cherry tomatoes on the vine Handful of mint leaves, chopped Large handful of basil leaves, torn Handful of pomegranate seeds DRESSING 2 tbsp pomegranate molasses 2 tsp za’atar 4 tbsp extra virgin olive oil, plus extra for drizzling 3 tbsp lemon juice Sea salt Begin by preparing a barbecue for direct cooking over medium heat. Combine the dressing ingredients with a pinch of salt in a clean lidded jar or bowl and shake or whisk to combine. Set aside. Combine the crushed garlic, yogurt and a pinch of salt in a bowl and mix well. Set aside. Grill the tomatoes over direct heat for about 5 minutes until charred and soft. To serve, spread the garlic yogurt on a plate. Remove the grilled tomatoes from the vine and combine with the herbs in a bowl. Add two-thirds of the dressing and mix gently. Top the yogurt with the tomato mixture and pour the remaining dressing on top. Add another drizzle of olive oil, a scattering of pomegranate seeds and some more salt, if you like. TO COOK INDOORS Preheat a cast-iron griddle pan over a high heat for at least 5 minutes and use it to char the tomatoes. You could also cook them under the grill – just make sure they get nice and black in places. Buy the book Our recipes are taken from Live Fire: Seasonal Barbecue Recipes and Stories of Live Fire Traditions Old and New by Helen Graves (Hardie Grant, £26). To order a copy for £22.10 with free p&p until 19 May, go to mailshop.co.uk/books or call 020 3176 2937. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved