Ingredients

2 very large or 4-6 medium, halved

tomatoes

olive oil

500g

labneh or Greek yoghurt or plant-based yoghurt

to season

Maldon sea salt flakes and freshly ground black pepper

For the spice oil

4-5 tbsp

olive oil

garlic cloves, thinly sliced

1 tsp

fennel seeds

1 tsp

cumin seeds

1 tsp

sumac

1 tsp

pul biber (Aleppo) chilli flakes

"One of the most classic Persian accompaniments is the whole flame-roasted tomato. A staple served with every kebab, it’s simply made by placing a whole tomato on a charcoal grill and roasting until the skin is somewhat charred in parts and the soft flesh inside is bursting with juices. This dish is inspired by my love for the roasted tomato, but reimagined for indoor cooking. Served with labneh (which Persians serve with everything) and a little spice oil for adding depth and flavour, it really is a wonderful dish and perfect alongside roasted or barbecued meats and vegetables." Sabrina Ghayour

Many thanks to Sabrina Ghayour for this delicious recipe from her latest cookbook FLAVOUR.

Flavour by Sabrina Ghayour is published by Aster (£26).

Photography by Kris Kirkham.

Method

Preheat your oven to its highest setting. Line a large baking tray with baking paper.
Place the tomato halves, cut-side up, on the lined tray and drizzle with olive oil. Roast for 20–25 minutes or until nicely charred, then remove from the oven and set aside.
For the spice oil, place a small saucepan over a gentle medium heat, add the olive oil, garlic slices and fennel and cumin seeds and cook gently for 8–10 minutes until the garlic is cooked but not browned too much. Remove from the heat, add the sumac and pul biber, season with salt and pepper and stir to combine.
Spread the labneh or yogurt out on a large platter until it reaches the edges, then arrange the roasted tomatoes over the labneh or yogurt and season with salt and pepper. Pour the spice oil over and serve.