Za'atar Tomatoes w/ Sriracha Tzatziki, Fresh Corn & Pommegranite

A beautiful fresh recipe which requires so little effort for such a delicious
reward.

This uses late summer heirloom tomatoes, za'atar spice mix, topped with a
gently spiced tzatziki, the sweetest corn and pomegranate seeds. I love the
crispiness of raw corn, at this time of the year it's so sweet, all it needs is
slicing off the cob. (If you must cook it - the best way is on a super high heat
and fast, ideally on a BBQ).

Serves 4-6
Prep time 15-20 minutes
Cook time: 0
Easy

Za'atar Tomatoes
6 small or 3 large heirloom tomatoes, cored and cut into 1cm slices
1 tbsp za'atar spice mix, plus extra to serve
¼ cup extra virgin olive oil, plus extra for serving
2 tbsp balsamic vinegar
1 tsp white sugar
1 garlic clove, minced
Sea salt and freshly ground black pepper

Sriracha Tzatziki
1 cup plain, unsweetened yogurt (coconut yoghurt is delicious with it too)
⅓ cucumber, seeded and chopped
2 cups lightly packed herbs e.g. basil, mint, and flat-leaf parsley leaves. half
roughly chopped and half left whole or torn (for serving)
1-2 tbsp sriracha hot sauce
To Serve
2 sweetcorn cobs, raw kernels cut off
½ cup Pomegranate seeds
Tostadas or flatbreads to serve.

Method
1. Arrange sliced tomatoes on a serving platter.
2. Place za'atar spice mix, olive oil, balsamic vinegar, sugar, and garlic into
a small bowl. Season with sea salt and cracked pepper. Mix well and
drizzle over tomatoes. Set aside for up to an hour before serving.
3. For the sriracha tzatziki stir together the yoghurt, cucumber, and
chopped fresh herbs. Add sriracha then season generously with salt
and black pepper.
4. Dollop the tzatziki sauce over the tomatoes and sprinkle with extra
za'atar.
5. Top with corn kernels, pomegranate seeds, remaining herbs and a good
drizzle of olive oil.
6. Serve with tostadas or warmed flatbreads.
 

Photo: Gretchen Lowe