Tarragon gets some well-deserved limelight in this Yotam Ottolenghi-inspired dish. It’s the perfect companion for sweet, sticky tomatoes and cool yoghurt.
Serves: 4
INGREDIENTS
2 tablespoons extra virgin olive oil
400 grams cherry tomatoes 2 cloves garlic, thinly sliced
½ teaspoon dried chilli flakes (optional)
zest 1 lemon
To serve
2 cups unsweetened Greek yoghurt
3-4 sprigs fresh tarragon
1 teaspoon flaky sea salt
toasted sourdough
METHOD
Heat the oil in a non-stick frying pan over a medium heat.
Add the tomatoes and fry for 5 minutes. Add the garlic and chilli flakes, if using, and cook for a further 2-3 minutes. Remove the pan from the heat and add most of the lemon zest.
To serve: Spoon the yoghurt into a serving bowl. Top with the tomatoes and sprinkle with the tarragon leaves, sea salt and the remaining lemon zest. Serve with toasted sourdough.
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!