1 teaspoon vegetable oil
1/4 cup olive oil
1 tablespoon tomato paste
1 clove garlic, sliced
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried currants, drained and chopped
1 teaspoon dried parsley
1/2 teaspoon lemon juice
1 cup Greek yogurt
1/2 cup honey
1/2 cup chopped fresh parsley
1 pinch crushed red pepper
6 almonds
Heat olive oil in a large skillet. Add tomato paste and garlic, stir together, and spread over the bottom of a greased 9x13 inch pan. Set aside.
Heat olive oil in a large skillet over medium heat. Add the basil, currants, and parsley. Saute together, stirring occasionally, until aromatic. Add lemon juice and honey, and mix together. Remove from heat and stir in yogurt, honey, parsley, and red pepper. Pour half of the tomato mixture in the bottom of the greased pan, then add half of the other half of tomato mixture. Layer with the remaining salad mixture and garnish with almonds.