To make the candied tomatoes, heat the oven to 100C. Place 5 tomato halves on a non-stick baking tray. Top each half with a generous pinch of sugar, and then a little pile of grated ginger. Bake for 3 hours until they have shrunken in size but still retain some moistness. Allow to cool.
Char the edges of the remaining 5 tomato halves with a kitchen blow-torch or (as I did) by impaling them (individually) on a small sharp knife and holding the cut edges over a gas flame. Allow to cool.
Heat the olive oil (I use the microwave) and mix in the saffron threads/powder. Allow to cool, then whip into the yoghurt. Add salt to taste.
Drip, drizzle or swirl the dressing onto serving plates. A dark coloured plate or slate board looks best. Assemble a mix of the tomatoes on each plate. Scatter the salad shoots (I used sprouted lentils) and sprinkle with black onion seeds and a little salt.