Recipe courtesy of Psychologies Magazine (May 2020) and taken from Life Kitchen by Ryan Riley.
The sweet tang of vinegar in this dish balances beautifully with the savoury tomatoes. Adding chilli yogurt makes the tomatoes sing and rounds off the dish.
Serves : 3-5
150ml red wine vinegar
1/4 tsp fennel seeds
6 coriander seeds
2 bay leaves
12 mixed-colour cherry tomatoes, halved or quartered
2 tblsp full-fat Greek yogurt
1 tsp Chilli Oil (see recipe)
Warmed flatbreads of naan breads, to serve
Handful of mint leaves, to serve
For the Chilli Oil (makes 200ml)
200ml rapeseed oil
40g dried chipotle chilli flakes
20g red chilli flakes
- Stir together the vinegar, both seeds and the bay leaves in a bowl. Place a saucepan on a high heat and pour in half the liquid, with half the aromatics. Bring to the boil, then turn off the heat.
- Divide the tomatoes between two bowls and pour the hot liquid into one bowl and the cold into the other. Leave for 5 minutes. Meanwhile, combine the yogurt and Chilli Oil in a bowl.
- To serve, spread the warmed breads with the chilli yogurt, top with both hot and cold tomatoes – discarding the bay leaves – and scatter over the mint.
For the Chilli Oil :
- Place a saucepan on a medium heat and add the oil. Bring it to a simmer – be very careful as the oil will be extremely hot. After a few moments, drop in a chilli flake: if the oil is hot enough, the flake will sizzle slightly.
- Remove the pan from the heat and stir in both types of chilli flakes. Set aside and allow to cool completely.
- Pour the cooled Chilli Oil into a sterilised jar and seal with a lid.