Ingredients:
(Serves 4 as a side dish, or as part of a spread of dishes)
750g plum tomatoes, halved lengthways
4tbsp extra virgin olive oil
3tsp chilli flakes
2tsp fennel seeds
Sea salt flakes and freshly ground black pepper
4tsp runny honey
225g Greek yogurt, or more, depending on the size of your serving plate
150g feta cheese, crumbled
1 garlic clove, finely grated
5g dill, chopped, any coarse stalks removed
10g mint leaves
10g shelled unsalted pistachio nuts, chopped
Method:
1. Preheat the oven to 190C fan (400F), Gas Mark 6.
2. Put all the tomatoes into a roasting tin in which they can lie in a single layer; if they are too close to each other, they will just steam instead of roasting. Spoon three tablespoons of the oil over them, then turn them over with your hands so they get well coated. Leave them cut sides up.
3. Put the chilli flakes and fennel seeds into a mortar and bash them. You won't break the fennel seeds down, but you'll crush them a bit. Sprinkle these over the tomatoes and season. Mix the honey with the remaining olive oil and spoon a little over each tomato.
4. Cook for 30 minutes, but keep an eye on them: You may find they need a little longer, but don't overcook them. They get to a point when they completely collapse and – even though they're delicious at this stage – they've lost all their shape and you don't want that here.
5. Stir the yogurt, feta and garlic together and season. Put the yogurt on a serving plate and pile the roast tomatoes on top. Sprinkle the herbs and pistachios all over the dish and serve.
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