Charred Looye Honeytomatoes with refreshing lemon-za'atar yoghurt

Preheat the oven to 200°C.

Melt the butter in a saucepan and remove from the heat. Peel and finely chop the garlic. Finely grind the fennel seeds with a pestle and mortar and add to the melted butter together with the garlic, cumin powder, smoked paprika powder, a pinch of sea salt and the maple syrup.

Put the Looye Honeytomatoes in a baking dish and brush generously with the spice mixture. Cook in the preheated oven for 15 minutes. Then set the oven to the grill setting and grill the tomatoes for 5 minutes until they char somewhat. Make sure that the tomatoes do not burn too much. Remove from the oven and allow to cool.

In the meantime, heat a grill pan and grill the flat bread briefly until it is crispy and grill marks appear. .

Grate the lemon peel and squeeze the juice from half a lemon and then stir it into the Greek yogurt together with the za'atar to make a creamy sauce.

Serve the charred Looye Honeytomatoes on top of the lemon-spice yoghurt. Serve with the grilled flatbread for dipping!