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Breakfast Dinner Lunch & Light Bites Recipe

Blistered Tomatoes on Herby Yogurt

blistered tomatoes on herby yogurt dip vegan

Delicious Blistered Tomatoes on Herby Yogurt

These blistered tomatoes on a herby yogurt dip works perfectly as a sharing plate. It’s herby, zingy, vibrant and delicious as well as being a vegan friendly lunch. This is the kind of recipe where you can pop it in the middle of the table with crunchy bread or crisps and everyone dips away. This recipe is perfect for a BBQ or summer feast. 

What ingredients do you need?

Tomatoes- Vine tomatoes work perfectly for this, but see what’s in season and grown locally to get the best flavour out of your tomatoes. Bonus points if they’re home grown. To blister them, fry on a high heat with good olive oil, alternatively you can bake them at 200ºC for around 15 minutes.

Yogurt- The vegan yogurt scene has come on leaps and bounds. This recipe uses a greek style vegan yogurt so it has a thick and creamy texture that works with the garlic and herbs.

Herbs- This is such a key ingredient to get all of the flavour so don’t leave this step out. Fresh dill and chives give a fragrant and delicious flavour with the yogurt dip. 

Sunflower seeds- This is fast becoming one of my favourite ways to garnish a recipe. They are really cheap to buy, offer loads of flavour and usually compliment most recipes with a slight crunch. 

Blistered tomatoes with yogurt dip vegan recipe

Cooking tips:

Grate the garlic into the yogurt- no one wants to bite into a chunk of garlic, so either grate or mince the garlic. I used one of those flat bowls with a serrated edge that you can buy on holiday destinations like Greece or Italy.

Save some herbs to garnish- This helps the dish not only look beautiful but gets as much flavour out of those herbs as possible.

Toast the seeds- Toasting seeds releases a nutty and rounded flavour. If you add the seeds un toasted it won’t offer the same flavour. I promise this step is worth it. 

If you like this recipe why not try:

Smashed Potatoes with Avocado Dip 

Whipped Tofu Feta Dip with Roasted Tomatoes

Curried Butter Beans

Blistered tomatoes with yogurt dip vegan recipe

Blistered Tomatoes on Herby Yogurt

These blistered tomatoes on a herby yogurt dip is a perfect sharing plate or lunch. Herby, zingy, vibrant and delicious and vegan friendly.
Prep Time 5 minutes
Cook Time 7 minutes
Servings 4 people


  • 2 cloves garlic
  • 150 g vegan greek yogurt
  • 15 g fresh chives
  • 15 g fresh dill
  • 250 g vine tomatoes
  • 1 tbsp extra virgin olive oil
  • 3 tbsp sunflower seeds
  • salt and pepper to taste


  • Start by mincing a clove of garlic, then add to a frying pan with a drizzle of olive oil, then add the tomatoes, fry on a medium - high heat to blister the bottoms
  • Prepare the yogurt by mincing 1/2 clove garlic then mixing with the yogurt, mix in a drizzle of extra virgin olive oil, the chopped chives and dill (save some of the herbs to garnish at the end) season with salt and pepper and mix together
  • Once the tomatoes have blistered add in the sunflower seeds to toast for the final few minutes then add to the yogurt dip
  • Option to drizzle over harissa, then assemble the ingredients, top with the sunflower seeds and remaining fresh chopped herbs and enjoy by dipping with crunchy bread
Breakfast Breakfast dessert Recipe

Musli Breakfast Bars

vegan musli breakfast bars


3 cups your favourite Musli (sub for 2 cups fast oats + 1 cup jumbo oats)

3/4 cup coconut blossom (or honey if you're not vegan)

1/2 cup peanut butter

1/2 tsp sea salt



1/4 cup pistachios

1/4 cup dried cranberries



Simply mix all of the ingredients together in a large mixing bowl until a sticky texture has formed

Pop the bowl in the fridge for 15 minutes to help you shape the bars

Spoon the ingredients into a baking tin (lined with grease proof paper) and flatten down with a spatula to make it compact

Pop the bars into the fridge to firm slightly, then take out to cut into bite size pieces

You can store these bites in the fridge, if you're freezing them remember to take them out around 40 minutes before wanting to eat.



vegan breakfast bar recipe

Banana Pancakes with Berry Compote

vegan banana pancakes recipe

Banana pancakes are one of my all time favourite Sunday morning recipes. Queue the Jack Johnson song & whip up a batch for the perfect lazy morning feast.





3/4 Cup Rice Flour

1 Small Over Ripe Banana

1 Cup of Coconut Milk

2 tsp Baking Powder (gluten free)

1 tsp Cinnamon 

1 tsp Coconut Oil (to heat in the pan)

Pinch of Salt


In a large mixing bowl add the rice flour, baking powder, cinnamon and pinch of salt

In a medium bowl mash the small banana, then add the coconut milk

Leave in the fridge for around 10 minutes to bind

Heat a large pan on a medium to high heat, with a tsp of coconut oil, then pour small circles of pancake batter to make your pancakes

Once the pancakes start to show little bubbles it means they are ready to flip, so gently turn them over

Once they have cooked on both sides, add the berry compote and a dollop of vg cream


For the Berry Compote

1/2 cup frozen berries (I used a mix of blackberries, blueberries and strawberries)

1 tbsp coconut oil

1 heaped tbsp berry jam


Simply heat all the ingredients together in a small pot then drizzle over the pancakes when done