Toss the cherry tomatoes with za’atar and cumin seeds on a baking tray. Roast in the oven for 30 mins or until they burst open.
Add the feta and yogurt to a blender/food processor. Blend until smooth. Refrigerate until ready to serve.
To serve: dollop the whipped feta onto a plate. Top with roasted tomatoes, along with all the bits from the tray. Sprinkle over chopped parsley and chilli flakes.
Best served when the feta is fridge-cold. Use flatbreads/any crusty bread to scoop onto.