Ingrédients
- 4 tbsp olive oil
- 200g cherry tomatoes
- 3 spring onions
- 5 large garlic cloves
- 8 sun-dried tomatoes, halved
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp oregano
- 1 tsp black pepper
- 1 tsp soy sauce
- 1 ½ tbsp honey
- 750ml (3 cups) vegetable stock
- 1 x 250g pouch of Merchant Gourmet Spanish-Style Grains
- 25g coriander/parsley
- 2 tbsp greek yoghurt
To serve:
Méthode
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Add all the olive oil, cherry tomatoes and a pinch of salt, (with the vines on if possible) into a medium-sized saucepan, on medium low heat, then place a lid on and cook for 5 mins. When you can hear it sizzle reduce the heat to low.
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In the meantime, finely slice spring onions and mince all the garlic using a microplane, or the fine side of a box grater - don’t worry about peeling the garlic, the grater will remove the skin for you. Slice the sun-dried tomatoes then roughly dice it to form a coarse paste.
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Carefully remove the lid and add spring onions, garlic, sun-dried tomatoes and use a wooden spoon to smoosh the blistered tomatoes and briefly mix everything together. Cook for 1 min or until the garlic is lightly golden. Add all the spices and soy sauce and cook for 1 minute. Add the Merchant Gourmet Spanish-Style Grains, cook for 1 minute then pour in all the stock and honey. Simmer for 6 minutes on medium heat, with the lid on.
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In the meantime mix the greek yoghurt with a ¼ of fresh lemon juice and a pinch of salt. Loosen the yoghurt with a tiny bit of water until its creamy. Chop a handful of fresh herbs.
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Remove any tomato vine leaves if needed, and add a little more stock if your prefer a looser consistency. Serve into bowls and finish with a handful of chopped herbs, drizzle over the greek yoghurt, and extra virgin olive oil.
