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To a baking tray add chopped tomatoes and butter beans. Top with paprika, Aleppo pepper, sumac, ginger, salt and olive oil. Roast at 180C for 20 minutes.
In the meantime, make a quick red onion pickle. Slice red onion. In a small heatproof jar or bowl, whisk together vinegar, hot water, sugar, and salt until dissolved. Add the sliced onion to the brine, pressing it down so everything is submerged. Let it sit for at least 15–20 minutes before serving. It’ll turn that beautiful bright pink colour as it sits.
Make your yoghurt sauce by combining Greek yoghurt, lemon juice, garlic, salt and pepper.
Add a few knobs of butter to the tray of tomatoes and butter beans then roast for a further 5 minutes.
Spread yoghurt on a platter then top with roasted tomatoes and butter beans. Garnish with pickled red onions, dill and an extra sprinkle of Aleppo pepper.