Puhoi Valley Authentic Greek Yoghurt with Herby, Charred Tomatoes

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This is the perfect summer or springtime side dish to accompany a BBQ or a roast lamb. 


  • 1 Tub of Puhoi Valley Authentic Greek Yoghurt, fridge cold
  • 350g Cherry Tomatoes
  • 3 Tbsp of Olive Oil
  • 1/2 tsp of Cumin Seeds
  • 1/2 tsp of Soft Brown Sugar
  • 3 Garlic Cloves, finely sliced
  • 3 Tbsp of Mixed Herbs, Thyme & Oregano
  • 1 Lemon, Zest
  • 1/2 tsp of Chili Flakes
  • Salt & Pepper to season


  1. Preheat the oven to 200°C fan.

  2. Place the tomatoes in a mixing bowl with the olive oil, cumin seeds, sugar, garlic, mixed fresh herbs, zest from half a lemon and salt & pepper. Mix to combine, then transfer to a small baking tray so the tomatoes can cook in all of the flavour. Roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling. Turn the oven to the grill setting and grill for 6 minutes, until the tomatoes start to char. 

  3. While the tomatoes are roasting, combine the yoghurt with the remaining lemon zest and season. Keep in the fridge until ready to serve.

  4. When the tomatoes are ready, spread the chilled yoghurt on a platter and create a small dip with the back of a big spoon. Spoon over the hot tomatoes, along with their juices, garlic and herbs, and finish with chilli flakes. Serve immediately.