Ingredients
- SpinneysFOOD Tomatoes (premium tomatoes and cherry tomatoes on the vine) 800g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 6 tbsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper To taste, freshly ground
- Dukkah 2-3 tbsp
- SpinneysFOOD Fresh Herbs (such as parsley, cilantro, or basil) A handful
- Garlic 1 clove
- Lemon 1
- Labneh 220g
- SpinneysFOOD Focaccia 1
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Dukkah-roasted tomatoes with herb oil
Arabic 10 Mins Prep · 40 Mins Cook
- Preheat the oven to 190°C, gas mark 5.
- Arrange the large and cherry tomatoes on a baking tray and generously drizzle with 2 tablespoons of olive oil. Season with salt and pepper. Sprinkle over the dukkah. Toss to coat and place in the oven for approx. 20-25 minutes, or until jammy and caramelised.
- Chop the fresh herbs. Mince the garlic. Zest the lemon.
- Add 4 tablespoons of olive oil, herbs, garlic, lemon zest, salt and pepper to a blender. Blitz then strain through a cheesecloth for a vibrant green oil.
- When ready to serve, place a dollop of the labneh on each serving plate. Arrange the roasted tomatoes on top of the labneh. Drizzle the herb oil over the tomatoes. 6 Serve with warm focaccia.