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Preheat the oven to 220°C fan
Mix the sourdough, tomatoes and butter beans with olive oil, chilli flakes and a pinch of flaky sea salt. Tip onto a large flat baking tray. Then wrap the two garlic cloves in baking paper, adding them to the 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 roasted, mash the garlic with the back of a fork and stir through the yoghurt 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 and a sprinkling of chilli flakes.