Ingredients

• 1 bag of almyriki (armyriki, tamarisk)
• 300 grams cherry tomatoes
• 2 tsp coconut sugar
• 1 tbsp oregano – we used Taygetus Oregano herbs from Daphnis and Chloe
• 1 sprinkle of chili flakes – we used smoked chili flakes from Daphnis and Chloe
• 1 drizzle of olive oil
• 1 drizzle of balsamic vinegar
• Salt and pepper

Here’s how you make it

1. Preheat the grill on a medium heat in preparation for the tomatoes. Place a saucepan on top of the hob with water and bring to the boil. Do not salt. Fill a separate bowl with ice-cold water and place to the side of the hob.
2. Slice the tomatoes in half, place on a baking sheet and drizzle with the olive oil, balsamic vinegar, coconut sugar, oregano, chili, salt and pepper. Place under the grill.
3. Once the water is boiling, add the almyriki for 30 seconds and transfer the greens into the ice cold water to blanch. Repeat this twice in clean water.
4. The tomatoes are ready when they are golden brown and sizzling.
5. Remove them from the grill and serve on top of the greens. Enjoy!