Blistered tomato, fig and crispy pita with herb dressing
Ready in minutes, this is the perfect light, fuss-free meal for warm autumn days. To make this dish dairy-free, swap the labne (strained yoghurt) for unsweetened coconut yoghurt.
Ingredients
600g vine-ripened red and yellow cherry tomatoes
4 figs, halved
â…“ cup extra virgin olive oil
2 large pita breads
¼ cup finely chopped chervil
¼ cup finely chopped mint
finely grated zest and juice of a lemon
200g labne (or soft feta)
Method
Step 1
Preheat the oven grill to high heat. Place the tomatoes and figs on an ovenproof tray. Drizzle with 1 tbsp oil and grill for 6-8 minutes, or until tomatoes are just starting to blister. Set aside. Brush the pita with oil, place on the tray and grill, turning, for 1 minute, or until crisp.
Step 2
For the dressing, combine the herbs, remaining oil, lemon zest and juice in a small bowl and mix to combine. Season to taste with salt and pepper.
Step 3
While the tomatoes and figs are still warm, drizzle on half the herb dressing. Serve with labne, crispy pita and the remaining dressing.
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Jessica Brook is a recipe writer.From our partners
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