Tarragon gets some well-deserved limelight in this Yotam Ottolenghi-inspired dish. It’s the perfect companion for sweet, sticky tomatoes and cool yoghurt.
Serves: 4
INGREDIENTS
2 tablespoons extra virgin olive oil
400 grams cherry tomatoes 2 cloves garlic, thinly sliced
½ teaspoon dried chilli flakes (optional)
zest 1 lemon
To serve
2 cups unsweetened Greek yoghurt
3-4 sprigs fresh tarragon
1 teaspoon flaky sea salt
toasted sourdough
METHOD
Heat the oil in a non-stick frying pan over a medium heat.
Add the tomatoes and fry for 5 minutes. Add the garlic and chilli flakes, if using, and cook for a further 2-3 minutes. Remove the pan from the heat and add most of the lemon zest.
To serve: Spoon the yoghurt into a serving bowl. Top with the tomatoes and sprinkle with the tarragon leaves, sea salt and the remaining lemon zest. Serve with toasted sourdough.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.