Black lava salt Archives

This recipe was inspired by Simple, Ottolenghi’s latest book; except I added my own twist (and subtracted the thyme and oregano since I didn’t have any at hand – yes, one must improvise 😉 ).

Charred tomatoes on a bed of cold, creamy Greek yoghurt. Finish with a dusting of black lava salt and a light touch of lemon zest. Simple to make, impressive to look at, and simply delicious to taste. Without doubt, it’ll be one of the dishes you probably end up making again and again to serve as a starter or incorporate it as part of a mezze.

So what is black lava salt? This revered and delectable salt is used for adding depth and complexity to the finest of culinary creations. In addition to its stunning flavor, the nutritional advantage of Black Lava salt is that it is infused with activated charcoal which assists the body in removing harmful impurities, and is exceptional in essential minerals to help maintain the body’s normal functions. This scrumptious salt adds a truly unique flavor to roasted vegetables, soups, stir-fry dishes and on the barbeque.

Charred Tomatoes With Black Lava Salt On Cold Yoghurt

PREP TIME: 10 min | ACTIVE TIME: 20 min | TOTAL TIME: 30 mins | YIELDS: 4 servings (as a starter or part of a mezze)

INGREDIENTS:

350 g (12.5 oz) cherry tomatoes
3 tbsp olive oil
¾ tsp cumin seeds
½ tsp light brown sugar
3 garlic cloves peeled and finely sliced
1 lemon – zest of one half shaved off in 3 wide strips, the other half grated
crack of black pepper
250 g (9 oz) fridge-cold extra-thick Greek yoghurt
1 tsp of black lava salt

METHOD:

Heat the oven to 200^oC (400^oF) . Start zesting the rind of half a lemon and shaving 2-3 strips.
Put the tomatoes in a rimmed baking dish that’s just large enough to accommodate them all snugly. Add the oil, cumin, sugar, garlic, lemon strips, a pinch of salt and a good grind of pepper. Toss together with your hands.
Roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling, then turn the oven to the grill setting and grill for 5 to 7 minutes, until the tomatoes start to blacken on top.
While the tomatoes are roasting, mix the yoghurt with the grated lemon zest and 1/4 tsp salt, then return to the fridge.
Once the tomatoes are ready, spread out the cold yoghurt on a large plate or shallow, wide bowl. Spoon the hot tomatoes on top, as well as the pan juices, lemon peel, garlic and herbs, and finish with the remaining oregano and chilli. Serve at once with some flatbreads or sourdough.