• Preheat the oven to 220 C.

• Roast the tomatoes with some oil, salt and pepper in the oven for about 15-20 minutes.

• Meanwhile the tomatoes are in the oven, grate the potatoes roughly. Press out all the liquid after being grated.

• Heat a pan with some oil and fry the grated potato in small piles on both sides until golden.

• Heat another pan with some oil and fry the kale until crunchy.

Serve on a plate and top with some yogh*rt, the tomatoes, chunk and some basil leaves.