Ezme charred vegetable salad on Greek yoghurt and pomegranate molasses base

1. Preheat a grill or griddle pan to very high heat. Toss the quartered tomatoes, sliced green peppers, shallots and unpeeled garlic cloves in 2 tbsp olive oil, season generously with salt and pepper.
2. Char the vegetables in batches under the grill or on the griddle pan for 10–15 minutes, turning occasionally, until deeply blistered and caramelised. Squeeze the roasted garlic out of its skins and roughly chop with the other vegetables to create a chunky ezme-style mix.
3. While the vegetables char, stir together the Greek yoghurt, tahini, minced raw garlic, lemon juice and a pinch of salt until smooth and creamy.
4. Swirl the pomegranate molasses into the yoghurt base, then spread generously across the bottom of two wide serving bowls.
5. Pile the warm charred vegetable mixture on top of the yoghurt base, distributing evenly between both bowls.
6. Scatter the roughly chopped flat-leaf parsley over the vegetables, then dust generously with sumac and chilli flakes.
7. Finish with a drizzle of extra virgin olive oil and serve immediately while the vegetables are still warm, with flatbread alongside if desired.

Tip: For maximum char and flavour, dry the vegetables thoroughly with kitchen paper before grilling — excess moisture will steam rather than blister them. A very hot cast-iron griddle pan works just as well as a grill and gives excellent caramelisation.