Tomato season isn’t quite here yet in Sweden but I couldn’t resist creating this version of an Ottolenghi recipe I spied on YouTube. It just had me with it’s juiciness and light charring and the combination of the hot tomatoes and cold yogurt almost had me drooling over my screen. This version I present to you here have all those things of course but it’s also vegan and has a little Swedish touch in the form of dill.

When the spring rays hit I suddenly have a new found love for this herb that Rob now identifies as quintessentially Swedish. It’s not more Swedish than many other cultures of course but we do like to sprinkle it liberally all over the warmer months of the year. So here it begins for me this year when I add it to the yogurt that serves as a base for the toasty tomatoes. It just seemed right as Ottolenghi already had added lemon zest to his which is a splendid companion for dill.

Other than the dill I’ve changed little details in the measurements of the recipe and the cooking method to suit my cooking style. You know this is always your prerogative in the kitchen I hope. Make any recipe your own and learn to understand what flavours go together and that you enjoy. This way you can always maker a delicious meal whether you have all the ingredients a recipe calls for or not! Get creative in the kitchen and enjoy this dilly and lemony yogurt and roasted tomato concoction with some fresh bread or crackers. Or you could also serve it as a saucy element to any meal that needs it!

Malin x

Roasted Tomatoes over Dill and Lemon Yogurt

Serves 4 as a side or starter with bread


400 g cherry tomatoes

2 tbsp olive oil

3 garlic cloves, finely sliced

1 tsp cumin seeds

1 lemon

Salt and black pepper, to taste

For the yogurt:

1 cup thick vegan yogurt (preferably greek style)

0,25 cup dill fronds

0,25 tsp salt