Roasted Tomato and Paloma

1: Preheat the oven to 190C.

2: Drizzle the tomatoes in olive oil and pesto, then roast in the oven for 20-25 minutes or until bursting and juicy.

3: Meanwhile, mix the yoghurt with roasted garlic flavour hacks, lemon juice, and salt, then spread on a plate.

4: Top the yogurt with the juicy tomatoes, pickled onions, and parsley.

5: Crack open the Paloma, serve it over ice with a big slice of grapefruit.

6: Enjoy!