Sleek SUMMER

Healthy food doesn't need to be bland. These salad-style recipes are packed with flavour and colour to keep your stomach and mind happy!

- Compiled by: Sjaan van der Ploeg.

Slow-roasted tomatoes on garlic yoghurt

Serves 2-3

2kg mixed tomatoes (halved or quartered, depending on size)

6 cloves garlic, sliced, plus 1 whole bulb garlic (skin still on)

15 sprigs fresh thyme

Salt and milled black pepper

¼ cup olive oil, plus extra for brushing

4 tsp brown sugar

1 Tbsp sherry vinegar (or wine vinegar)

2 tsp mixed seeds or sesame seeds

1 cup plain double-cream yoghurt

½ Tbsp sumac (see Cook’s Tip)

1 baguette loaf (for bruschetta)

Basil leaves, for garnishing

METHOD

1. Arrange tomatoes in a single layer on two oven trays (don’t overcrowd them). Scatter with garlic slices and thyme, and season with salt and pepper.

2. Whisk together olive oil, sugar and vinegar, then drizzle over tomatoes.

3. Slice garlic bulb open widthways at the top to expose the tops of the cloves. Wrap in foil, season well and add a glug of oil.

4. Roast tomatoes and garlic parcel at 160°C for 80-90 minutes, until tomatoes have caramelised and slightly shrivelled, and garlic has gone golden and soft.

5. Toast seeds in a dry pan for 2-3 minutes, tossing regularly to toast evenly.

6. Unwrap garlic parcel and remove skin from bulb. Pick out the soft cloves (or squeeze bulb at the base to push them out). Blitz with yoghurt and sumac in a blender.

7. To make bruschetta, slice baguette into 2cm-thick pieces, brush with olive oil and grill for 5-8 minutes, turning halfway.

8. Spread yoghurt mixture over a platter, top with roasted tomatoes and drizzle over some of the pan juices. Sprinkle with toasted seeds and basil leaves, and serve with bruschetta on the side.

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