Say 'yes' to yoghurt

yoghurt cheese

Serves 6-8 Takes 2 hrs + refrigeration

FOR THE YOGHURT CHEESE

 15ml olive or avocado oil + extra

zest of 1 lemon
1 garlic clove, sliced
10ml sea salt flakes
500g Greek yoghurt

FOR THE CRACKERS

250ml cake flour + extra
3ml salt
80ml water
handful each thyme and parsley

FOR THE CHARRED TOMATOES

350g cherry tomatoes
5ml cumin seeds
pinch sugar
1 garlic clove, crushed
3 sprigs thyme, leaves picked
chilli flakes, to sprinkle baby veggies (like carrots), to serve

1 For the cheese, heat the oil, zest, garlic and salt in a saucepan over