I‘ve been absent for some time I know. In fact, this has been my biggest hiatus from blogging since I started “forage in the pantry” back in 2012! I haven’t stopped cooking and creating you’ll be pleased to know! On the contrary, I’ve been taking inspiration from our recent travels “honeymooning” in Mexico where I fell head over heels in love with the tacos, avocados, burritos. An oh the mezcal. I’ve been greedily recreating since…and a Mexico post is due.
I have however been back at school. Wine School. Studying for my WSET Diploma. And with studying commitment has come a compromise. I’ve swapped camera spittoon and evenings learning the maximum yields in Champagne to the advantages of hand harvesting…
I am loving it and whilst the end if not near, I am hoping to have some time in the summer to dedicate for recipe inspiration. So dear followers, I am simply on a blogging sabbatical, not retiring yet.
A sunny summer lunch with the family inspired me to pop up a quick and easy side dish that seemed to get a lot of attention. This one is from ‘Ottolenghi’s’ SIMPLE, but with some modifications, obviously. But its a real winner for ease and flavour. A monkey could make it, I promise. Its fantastic as a side dish for some roasted or barbecued meats or as a starter scooped up with warm pitta or crusty sour dough. The hot/cold contrast is an added bonus.
Serves 6 (as a side dish)
- 600-800g cherry tomatoes, best you can afford.
- 3 large cloves garlic, crushed
- 2 shallots, sliced
- 4 large sun-dried tomatoes, chopped
- 2 tbsp sumac
- 1 tsp dried chilli flakes
- 1 tsp chopped thyme/rosemary
- 1 lemon
- Handful basil
- Handful pine nuts, lightly toasted
- 400g thick Greek yoghurt (I always use Skyr)
- To serve – toasted pitta/crusty sour dough OR as a side dish.
- Preheat the over to 200 degrees and get yourself a large roasting tin/dish.
- Add all your cherry tomatoes in an even layer.
- Scatter over the sliced shallots, crushed garlic and chopped sun-dried tomatoes.
- Season well with salt and pepper and sprinkle over the sumac, chilli and thyme leaves. Grate over the zest of half a lemon.
- Drizzle with some olive oil (or use the oil from the sun dried tomatoes jar) and toss well to combine.
- Roast for about 20 minutes keeping an eye on them until the tomatoes have broken down and rebased their lovely juices.
- Remove from the oven and leave to cool slightly before tearing over all but a handful of basil leaves.
- Get yourself a nice serving plate and spoon the yoghurt on top. Spread out and create a slight well in the centre.
- Spoon over your lovely roasted tomatoes and their juices.
- Scatter with the pine nuts and any left over basil and serve.
Bonus recipe – Roasted new potatoes with oregano & feta
- Preheat the oven to 220. Cut your potatoes in half and place on a baking tray
- Scatter with flaky salt and dried oregano.
- Drizzle with oil and roast for 30 minutes until crispy and golden.
- Remove from the oven and let cool slightly before crumbling over some feta.