Roasted Tomato Salad with Coriander Dressing and Hung Yogurt
Ingredients
- Cherry tomatoes - 300 grams (for a larger group, use 600 grams or 2 packs)
- Olive oil - 3 tbsp
- Cumin seeds - 2 tsp (roasted and coarsely ground)
- Fennel seeds - 2 tsp
- Maple syrup - 1 tbsp
- Black pepper - 1 tsp
- Salt - according to taste
- Red chilli powder - 1 tsp (Kashmiri)
- Lemon juice - 1 tbsp
- Garlic cloves - 4, peeled and sliced into small pieces
For the Green Dressing
- Coriander leaves - 1 cup, washed and finely chopped
- Basil leaves - 5-6 leaves
- Olive oil - 3 tbsp
- Salt - according to taste
- Lemon juice - 1 tbsp
- Raw sugar - 1 tbsp
For Hung Yogurt (or Coconut Whipped Cream if vegan)
- Hung yogurt - 1 cup
- Sour cream - 2 tbsp (optional)
- Basil leaves - 2, chopped
- Mint leaves - 4-5, chopped
- Black pepper - 1/2 tsp
Preparation
Preheat the oven to 200°C. Place the cherry tomatoes on a baking tray. Add olive oil, roasted cumin powder, fennel seeds powder, maple syrup, lemon juice, salt, red chilli powder, and sliced garlic cloves. Mix everything together well.
Roast the tomatoes in the oven for 20 to 25 minutes until they begin to blister and release their juices.
Switch the oven setting to grill and grill the tomatoes for an additional 5-6 minutes to give them a charred look.
Meanwhile, prepare the hung yogurt dip by mixing all the ingredients together. If vegan, use coconut whipped cream instead of yogurt and omit the sour cream.
For the green dressing, blend coriander leaves, basil leaves, olive oil, salt, lemon juice, and raw sugar together. Keep it in the fridge until serving.
Spread the yogurt dip on a plate. Spoon the hot roasted tomatoes on top along with their juices. Drizzle the coriander dressing and add extra black pepper. Garnish with fresh herbs if desired.
Serve the roasted tomato salad with bread or as a side dish. Enjoy!
