Sunset tomato dip

Name: Sunset tomato dip
Ingredients: 1 cup plant-based yoghurt; Handful of cherry tomatoes; Squeeze of lemon juice & lemon zest; Cumin, sugar, salt ((to taste)); Olive oil & chili flakes

A bowl of baked tomatoes with melted cheese and herbs sits next to sliced flatbread on a wooden surface.

This is my favorite dish for summer evenings. I love preparing it in advance and taking it to the park with fresh bread to share with friends.

Ingredients

1 cup

plant-based yogurt
Handful of cherry tomatoes
Squeeze of lemon juice & lemon zest
Cumin, sugar, salt (to taste)
Olive oil & chili flakes

Instructions

Spread the yogurt onto a shallow bowl. Stir in a squeeze of lemon juice and a pinch of salt. Chill in the fridge.
Toss cherry tomatoes in a tray with olive oil, cumin, sugar, lemon zest, and salt. Roast at 180°C (350°F) for 15–20 minutes.
Spoon the hot roasted tomatoes over the cold yogurt.
Top with extra lemon zest and chili flakes. Serve with crusty fresh bread!

Notes

Craving more plant-powered dishes?

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