Charred tomato salad with Harissa Yoghurt
Inspired by a recipe of the legendary vegetable chef Yotam Ottolenghi, I make my own interpretation of the "Charred Tomato salad" discussed in the London Episode of "Somebody feed Phil". Vegetarian finger food at its best!
Ingredients
- 1 handful of green herbs thyme, rosemary, oregano, sage
- some branches of cherry tomatoes in different colours
- coarse salt to taste
- airy baguette
- hazelnut oil to cover the bread
- sage blossoms optional
For the Harissa yoghurt
- 200 gr skyr or soya yogurt for a vegan plate
- 1 tsp honey or agave syrup
- 2 tl harissa more or less to taste
- 1/2 tl cumin
- +- 1/2 lime for the juice to taste
- 1 small hand of mint leaves
- 1 small hand of coriander leaves
Instructions
Harissa yoghurt
- Finely chop the mint and coriander and stir them together with the other ingredients into the yoghurt. Add the harissa and lime in parts and taste it regularly so you can finish it to your own taste.
- Place in the fridge until the tomatoes are grilled.
BBQ time
- Prepare your BBQ for a direct session at medium temperature (+-200°C).
- Place the sprigs of cherry tomato on the grill grid or the individual cherry tomatoes in a grill basket and add the herbs in between so that they can smoke while the tomatoes cook and give flavour to the roasted tomatoes.
- Grill the cherry tomatoes until they begin to burst out of their skin and taste deliciously sweet.
- Rub the light breads with some hazelnut oil and grill until golden brown on the BBQ.
Plating
- Place the yogurt sauce on a plate and add the roasted cherry tomatoes. Sprinkle with coarse salt and some of the crispy herbs from the BBQ. Finish with the blossoms of sage or thyme.