Simply toss fresh tomatoes in aromatic spices and then roast, top with a coriander/basil dressing and finish with chilled yoghurt on the side – the perfect balance of flavours! Another collaboration with Thanks to The 5+ A Day Charitable Trust.



Cherry tomatoes – 300 grams ( making for big group then use 600 grams ( 2 packs )
Olive oil – 3tbsp
Cumin seeds – 2tsp ( roast and make coarse powder)
Fennel seeds- 2tsp (Coarse and powdered both )
Maple syrup – 1tbsp
Black pepper- 1tsp
Salt – according to your taste
Red chilli powder- 1tsp ( Kashmiri)
Lemon juice – 1tbsp
Garlic cloves- 4 peeled and sliced into small pieces .
Corriander leaves – 1 cup washed and finely chopped
Basil leaves – 5, 6 leaves
Olive oil – 3tbsp
Salt – according to your taste
Lemon juice – 1tbsp
Raw sugar – 1tbsp
HUNG YOUGURT / If vegan use
COCONUT whipped cream . 1Cup
Sour Cream – 2tbsp ( optional )
Basil leaves – 2 chopped
Mint leaves – 4,5 chopped
Black pepper- 1/2 tsp
Simply toss fresh tomatoes in aromatic spices and then roast, top with a coriander/basil dressing and finish with chilled yoghurt on the side – the perfect balance of flavours! Another collaboration with Thanks to The 5+ A Day Charitable Trust.



