Lemony broad beans with goat's cheese, peas & mint
Use goat's cheese with a rind here so it will slice well and have a lovely firm, creamy texture. It pairs beautifully with lemony broad beans, peas and mint
Roasted tomatoes & creamy tahini yogurt
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 600g mixed heritage or heirloom tomatoes
- 5 small garlic clovesthinly sliced
- 4 thymeor oregano sprigs
- 3 tbsp extra virgin olive oilplus an extra drizzle to serve
- 400g thick Greek yogurt
- 3 tbsp tahini
- pinch of chilli flakessuch as Aleppo (optional)
- flatbreads or focacciato serve
Nutrition: Per serving
- kcal336
- fat28g
- saturates9g
- carbs10g
- sugars9g
- fibre3g
- protein10g
- salt0.8g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Put the tomatoes on a baking tray lined with baking parchment, then scatter over the garlic and thyme, reserving a few thyme leaves. Drizzle with the oil and season with a little salt. Roast for 25-30 mins until the tomatoes have softened but are still holding their shape.
step 2
Meanwhile, combine the yogurt with the tahini and ½ tsp sea salt flakes. Chill until needed.
step 3
Spread the cold yogurt mixture over a large serving plate. Spoon over the tomatoes, along with the garlic and thyme and pour over the roasting juices. Sprinkle with a pinch of chilli flakes, if you like, and the reserved thyme, then serve with flatbreads or focaccia for scooping everything up.
