Chilli-Roast Tomatoes with Feta, Yogurt, Dill, Mint & Pistachios

Chilli-Roast Tomatoes with Feta, Yogurt, Dill, Mint & Pistachios

Serves: 4

Ingredients

• 750g plum tomatoes, halved lengthways

• 4 tbsp extra virgin olive oil

• 3 tsp chilli flakes

• 2 tsp fennel seeds, lightly crushed

• 4 tsp runny honey

• 225g Greek yogurt

• 150g feta cheese, crumbled

• 1 garlic clove, finely grated

• 5g fresh dill (chopped) & 10g fresh mint leaves

• 10g shelled unsalted pistachio nuts, chopped

• Sea salt & freshly ground black pepper

Instructions

1. Prep the Oven: Preheat the oven to 190°C fan (400°F).

2. Season the Tomatoes: Arrange the tomatoes in a single layer in a roasting tin. In a mortar, bash the chilli flakes and fennel seeds slightly. Sprinkle these over the tomatoes with salt and pepper.

3. Glaze: Mix the honey with the olive oil and spoon a little over each tomato half.

4. Roast: Bake for 30 minutes. Keep an eye on them—you want them tender and slightly charred, but still holding their shape before they completely collapse.

5. The Creamy Base: While roasting, stir the yogurt, crumbled feta, and garlic together. Season to taste.

6. Assemble: Spread the cold yogurt-feta mixture onto a serving plate. Pile the hot roast tomatoes on top.

7. Finish: Scatter the fresh dill, mint leaves, and chopped pistachios over the whole dish and serve immediately.

Nutrition (est.): ~385 cal | 12g protein | 28g fat | 21g carbs | 4g fibre