Description
Explore the vibrant flavors of the Mediterranean with this Tahini Yogurt Bowl, a simple yet sophisticated dish that marries creamy yogurt with the intense sweetness of caramelized cherry tomatoes and the delicate texture of a soft-boiled egg. Finished with a sprinkle of sesame seeds and fresh mint, it’s a dish that’s as pleasing to the eye as it is to the palate.
Ingredients
15 cherry tomatoes
1 tablespoon olive oil
1 teaspoon brown sugar
A pinch of fleur de sel
1 large egg
125 grams of Greek yogurt or fromage blanc
1 teaspoon tahini
Juice and zest from 1/2 a lemon
Fresh mint, chopped
1 tablespoon sesame seeds
Salt and pepper to taste
Instructions
Preheat the oven to 190°C.
Halve the cherry tomatoes and place in a baking dish. Toss with olive oil, brown sugar, and a pinch of fleur de sel.
Roast in the oven for 15-20 minutes.
Meanwhile, bring a pot of water to boil and gently add the egg. Cook for 6 minutes and 30 seconds for a soft yolk or 7 minutes for firmer. Remove from heat and place in cold water to stop cooking. Peel carefully.
In a bowl, combine the yogurt with tahini, a pinch of salt, lemon juice, and zest.
To serve, place the yogurt mixture in a bowl, top with caramelized tomatoes, halved egg, and drizzle with any tomato juices. Season with pepper, sprinkle with sesame seeds, and garnish with fresh mint.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350 kcal