2 tablespoons extra virgin olive oil
400 grams cherry tomatoes 2 cloves garlic, thinly sliced
½ teaspoon dried chilli flakes (optional)
zest 1 lemon
2 cups unsweetened Greek yoghurt
3-4 sprigs fresh tarragon
1 teaspoon flaky sea salt
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.