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Blistered tomato, fig and crispy pita with herb dressing

Jessica Brook
Jessica Brook

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Blistered tomato, fig and crispy pita with herb dressing: ready in minutes.
Blistered tomato, fig and crispy pita with herb dressing: ready in minutes. James Moffatt

Ready in minutes, this is the perfect light, fuss-free meal for warm autumn days. To make this dish dairy-free, swap the labne (strained yoghurt) for unsweetened coconut yoghurt.

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Ingredients

  • 600g vine-ripened red and yellow cherry tomatoes

  • 4 figs, halved

  • ⅓ cup extra virgin olive oil

  • 2 large pita breads

  • ¼ cup finely chopped chervil

  • ¼ cup finely chopped mint

  • finely grated zest and juice of a lemon

  • 200g labne (or soft feta)

Method

  1. Step 1

    Preheat the oven grill to high heat. Place the tomatoes and figs on an ovenproof tray. Drizzle with 1 tbsp oil and grill for 6-8 minutes, or until tomatoes are just starting to blister. Set aside. Brush the pita with oil, place on the tray and grill, turning, for 1 minute, or until crisp.

  2. Step 2

    For the dressing, combine the herbs, remaining oil, lemon zest and juice in a small bowl and mix to combine. Season to taste with salt and pepper.

  3. Step 3

    While the tomatoes and figs are still warm, drizzle on half the herb dressing. Serve with labne, crispy pita and the remaining dressing.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/blistered-tomato-fig-and-crispy-pita-with-herb-dressing-20240311-p5fbkd.html