Roasted Tomato & Walnut Dip with Pomegranate and Cumin

Ingredients

• 5 1/2 oz (150 g) tomato
• 1 tsp (5 ml) extra-virgin olive oil
• 1 tbsp (15 ml) lemon juice
• 1/2 oz (15 g) walnuts
• 1 tsp (2 g) cumin
• 3 oz (80 g) plain Greek yogurt, 0%
• 1 (3 g) garlic clove
• 1 oz (30 g) pomegranate seeds
• 1 tbsp (3 g) fresh parsley

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Method

1. Heat the oven to 425°F (220°C) and set out a rimmed baking sheet. Halve the tomato and roast cut side up in the olive oil for 18 minutes, until the edges brown and the juice thickens.
2. Toast the walnuts in a dry pan for 2 minutes, then blitz with the cumin to a coarse crumb, not a paste.
3. Blitz the roast tomato, without the tray juice, with the garlic, grated, lemon juice and two thirds of the walnut crumb, then fold the plain Greek yogurt through by hand, streaked.
4. Tear the parsley over the bowl with your fingers, not a blade, then scatter the pomegranate seeds and the rest of the crumb over. Three days cold, pomegranate added at the table, with grilled fish or roast eggplant.