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With Greek yoghurt, lemon juice, sea salt, and olive oil, it offers the perfect balance of flavours for a light lunch.
Servings 2
Calories 435 kcal
Prep Time1 hour 15 minutes
Cook Time10 minutes

Ingredients
 

  • 4 tbsp sherry vinegar
  • 2 tbsp runny honey
  • pinch ground seed coriander
  • 2-3 tbsp extra virgin olive oil
  • pinch salt
  • pinch ground pepper
  • 400 g ripe, medium sized tasty tomatoes, halved
  • 200 g thick Greek yoghurt
  • finely grated zest of 1 large lemon
  • pinch sea salt
  • 1 tsp fresh parsley, chopped

Instructions
 

  • Heat a medium-sized nonstick sauté or frying pan.
  • Mix Sherry vinegar, honey, coriander, olive oil, salt, and pepper into a bowl and mix well.
  • Add the tomatoes and coat them well, but carefully.
  • Add to the warm pan, cut side down, and warm through on a gentle heat for 2-3 minutes. Then flip over and cook for a further 2-3 minutes, depending on the ripeness of the fruit.
  • Remove the pan from the heat and top each half with a little yoghurt, lemon zest, sea salt and picked parsley.
  • Serve in the pan with crispy baguette slices.
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Nutrition Facts
Warm Tomatoes with Yoghurt Lemon & Sea Salt
Amount per Serving
Calories
435
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
5
mg
2
%
Sodium
 
42
mg
2
%
Potassium
 
880
mg
25
%
Carbohydrates
 
67
g
22
%
Fiber
 
5
g
21
%
Sugar
 
45
g
50
%
Protein
 
13
g
26
%
Vitamin A
 
136
IU
3
%
Vitamin C
 
18
mg
22
%
Calcium
 
124
mg
12
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword tomatoes
Course lunch, Main Course, Salad, Side Dish
Cuisine British, Mediterranean
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