Grilled tomatoes with aji verde (Peruvian green sauce) & yoghurt flatbreads by Joe Woodhouse

When you have Tomatoes in peak season you don’t really have to do much to them. Simply charring them here adds little something but keeps them nice and juicy. Pile them onto these flatbreads with a good dollop of sauce. Really good eating when the sun is out. As well as really quick to pull together.

Serves 4

Ingredients

6 good sized ripe tomatoes, cut across their equators

200g Mayonnaise, can be plant based

25g coriander

2 jalapeños

2 cloves garlic, peeled

1-2 limes, juiced

200g natural yoghurt

300g self raising four

4tbsp olive oil

Sea salt flakes

Method

In a blender add the coriander, jalapeños, mayonnaise, garlic and the juice of one lime with a pinch of salt. Blend until smooth. Taste and add more lime juice and salt if it needs it.

Mix the yoghurt, flour, 2 tablespoons of oil and a good pinch of salt together. Turn out onto a flour surface and shape into a mound. Divide the dough into four and roll each into a ball. With a dusting of flour roll out each flatbread to roughly 1cm thick. Then toast each for 2-4 minutes each side in a frying pan over a medium low heat.

Meanwhile set a griddle pan on a high heat. Dress the tomatoes with the remixing oil and a sprinkle of salt. Cook them cut side down for 2-3 minutes until charred. Then flip and cook for a further minute or so.

Serve the tomatoes with the sauce and flatbread alongside.