Feta mousse with roasted cherry tomatoes

For the roasted cherry tomatoes:

150 g cherry tomatoes 3 tbsp olive oil 1 garlic clove 1 tbsp thyme Salt Pepper

For the dip:

240 g strained yogurt 100 g crumbled feta cheese 1 tbsp lemon juice Salt Pepper 30 ml olive oil 5 g finely chopped fresh parsley Freshly ground pepper

In a bowl, mix the cherry tomatoes, olive oil, garlic, thyme, and salt and pepper. Place them in a pouch.

Roast in an air fryer at 180°C for 15 minutes.

Meanwhile, for the dip, add half of the yogurt to a mixer with the rest of the ingredients.

Gradually add the remaining yogurt, blending until the dip achieves a smooth consistency (avoid overmixing to prevent heat from melting the dip). If it's runny, refrigerate for 30 minutes to thicken.

Transfer the mixture to a bowl. Top with the roasted cherry tomatoes and their oil.

Garnish with freshly ground pepper and parsley.