Charred Tomatoes with Cool Yoghurt, Pomegranate Molasses and Herbs

Prepare a barbecue for direct cooking over medium heat.

Combine the dressing ingredients with a pinch of salt in a clean lidded jar or bowl and shake or whisk to combine. Set aside.

Combine the crushed garlic, yogurt and a pinch of salt in a bowl and mix well. Set aside.

Grill the tomatoes over direct heat for about 5 minutes until charred and soft.

To serve, spread the garlic yoghurt on a plate. Remove the grilled tomatoes from the vine and combine with the herbs in a bowl. Add two-thirds of the dressing and mix gently.

Top the yoghurt with the tomato mixture and pour the remaining dressing on top.

Add another drizzle of olive oil, a scattering of pomegranate seeds and some more salt, if you like.

To cook indoors: Preheat a cast-iron griddle pan over a high heat for at least 5 minutes and use it to char the tomatoes. You could also cook them under the grill – just make sure they get nice and black in places.