Herbed Yogurt

• 245 g / 1 cup  thick yogurt
• 3 tbsp olive oil
• Juice of ½ lemon
• Zest of ½ lemon
• 1 tsp salt
• ⅛ tsp cracked black pepper
• 10 g / ¼ cup fresh herbs (parsley, chives, coriander, or dill)

Blistered Cherry Tomatoes

• 400 g cherry tomatoes
• 1 garlic clove (grated or microplaned)
• 2 tbsp lemon juice
• 1 tsp salt
• ⅛ tsp cracked black pepper
• 3 tbsp olive oil

Spiced Filet

• 2 x Thick-Cut Filets
• ½ tsp turmeric powder
• ¼ ground cinnamon
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp salt
• ⅛ tsp cracked black pepper
• 2 tbsp olive oil

To serve

• 4 Flatbreads
• ¼ red onion (thinly sliced)

Herbed Yogurt

1. Combine yogurt, olive oil, lemon juice and zest, salt, pepper, and finely chopped fresh herbs.
2. Mix well to combine, and store in the fridge until ready to serve.

Blistered Cherry Tomatoes

1. Wash and dry cherry tomatoes.
2. Place the cherry tomatoes into a stainless steel mesh colander.
3. Place the colander over the grill using oven-safe gloves. Grill for 10-12 minutes, allowing the tomatoes to get charred and blistered. Cooking time depends on the fire strength.
4. In the meantime, combine grated garlic, lemon juice, salt, and pepper in a bowl.
5. Carefully remove the colander from the grill (using oven-safe gloves), and transfer the tomatoes to the bowl with dressing.
6. Drizzle with olive oil and gently toss to coat.

Spiced Filet

1. In a bowl, combine turmeric, cinnamon, cumin, garlic powder, salt, and pepper.
2. Remove defrosted Thick-Cut Filet from the packaging and season with the spice mix. Optionally, place in an airtight container and let marinate in the fridge for a few hours.
3. Drizzle with olive oil and place on a hot grill. Cook for 5-6 minutes on each side, until nicely browned. Cooking time depends on how hot the grill is.
4. Once browned and thoroughly heated through, remove from the grill.
5. Slice into 1-2 cm thick slices and serve with flatbread, blistered tomatoes and herbed yogurt.