For this recipe you will need:
- cherry tomatoes
- 1/4 tsp of cumin seeds
- olive oil
- feta cheese
- plain yoghurt
- handful(s) of Barley, Spelt & Walnut Granola

Method:
1) Roast the cherry tomatoes in the oven at 180C fan for 20 minutes with cumin seeds, a pinch of salt and a healthy drizzle of olive oil. 
2) Blitz 30-50g of feta with 2-3 heaped tablespoons of thick yoghurt. 
3) Pestle & mortar your Barley, Spelt & Walnut savoury granola to break down some of the bigger clusters. 
4) Dollop the whipped feta yoghurt into a bowl, spoon over the blistered tomatoes (and their juice) and crumble over our savoury granola. Serve with fresh, crusty, sourdough bread.