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Ingredients

  • 250g  Greek yoghurt
  • garlic clove, crushed
  • 12 plum tomatoes, halved lengthways
  • olive oil
  • balsamic vinegar
  • golden caster sugar, 1 tsp
  • sourdough bread, 4 slices
  • handful coriander, chopped

Method

  • STEP 1

    Drain Greek yoghurt in a fine sieve overnight. Mix the drained yoghurt with crushed garlic clove and a pinch of salt.

  • STEP 2

    Heat oven to 180c/fan 160c/gas 4. Halve 12 plum tomatoes lengthways and put cut-side up in a tin. mix 4 tbsp olive oil, with 2 tsp balsamic vinegar, ½ tsp harissa. Pour over the tomatoes. Sprinkle with golden caster sugar and cook for 45 minutes.

  • STEP 3

    Toast 4 slices of sourdough bread. spread the yoghurt mixture onto the bread, then top with the tomatoes and drizzle over any juices from the pan. Scatter with a handful of chopped coriander, drizzle with extra-virgin olive oil and serve.

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