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Preheat oven to 220°C fan / 475°F. Then mix the sourdough, tomatoes and butter beans with the olive oil, chilli flakes and a pinch of flaky sea salt. Wrap the garlic cloves in a square of tinfoil and place onto the tray. Tip onto a large flat baking tray. Bake for 15 minutes, tossing halfway through, until the tomatoes are soft and the bread is crispy. Remove from the oven and stir through the torn basil.
Once the tomatoes have roasted, take the garlic out of the foil and crush with a fork. In a bowl, mix the yoghurt and garlic with a pinch of salt. Then spoon onto a plate and top with the tomato mixture, once it’s ready. Finish with a few extra sprigs of basil, a sprinkling of chilli flakes and a drizzle of balsamic vinegar.