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    Roasted tomato and spinach tartines

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    Roasted tomato and spinach tartines

    This delicious vegan brunch gives you a boost of bone-supporting calcium from the soya yogurt and fortified bread, plus plenty of vitamin K from the spinach. Regular Greek yogurt works just as well for non-vegans too.

    • Vegan
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    270g pack cherry vine tomatoes, stalks removed
    2 small garlic cloves, unpeeled
    235g pack ready washed spinach
    120g Greek style soya yogurt alternative
    3 salad onions, finely sliced
    ¼ tsp pul biber, plus extra to serve
    ½ unwaxed lemon, zested and cut into wedges
    ¼ x 20g pack dill, roughly chopped
    4 thin slices light rye boule loaf


    1. Preheat the oven to 200˚C, gas mark 6 and boil a kettle. Put the tomatoes and garlic in a roasting tin and roast for 10-12 minutes, until soft. Meanwhile, put the spinach in a colander in the sink and pour over boiling water to wilt it. Leave to drain.

    2. When the spinach is cool enough to handle, squeeze out any excess liquid, then roughly chop and put it in a medium bowl. Add the soya yogurt alternative, salad onions, pul biber, lemon zest and a squeeze of juice and ½ the dill. Stir everything together to combine and season.

    3. Toast the slices of rye bread. Squeeze the roasted garlic out of its skin, mash with a fork, then spread onto one side of the toast. Pile the spinach mixture on the garlic toast, top with the roasted tomatoes, then scatter over the remaining dill and a little extra pul biber. Serve at once with the remaining lemon wedges for squeezing over.

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