Salad with roasted tomatoes

Cut medium-sized tomatoes into rings about a centimeter thick. Heat a frying pan, pour in a little bit of olive oil and fry the tomato slices until crusted, then remove from heat.

Mix natural yogurt with 50 ml of olive oil. Smash a clove of garlic with a knife, cut it into fibers and finely chop. Add chopped garlic to yogurt with butter, salt and pepper to taste.

Fill the mixture of lettuce leaves with the sauce, decorate with rings of roasted tomatoes and serve when they are slightly cooled – or still hot, this is a matter of taste.