Stuffed tomatoes make a great starter if you're catering for guests and by heating them up it allows more antioxidants to be released- so they're even better for you.
Ingredients
- 8 beefsteak tomatoes
- 75g (2 1/2oz) basmati rice, cooked
- 2tbsp green pesto
- 1tbsp fresh parsley, chopped
- 1tbsp fresh basil, chopped
- 4tbsp pine nuts, toasted
- 180g (6oz) can of sliced black olives, drained
- 50g (2oz) Greek feta, crumbled
- Olive oil, for drizzling
WEIGHT CONVERTER
Method
- Preheat oven to 180°C/355°F/gas 4. Slice the top off each tomato and scoop out the pulp into a large bowl. Season the tomato cavities well, then put in a large, shallow ovenproof dish.
- Mix together the rice, pesto, parsley, basil, pine nuts and olives, then carefully spoon the filling into the tomatoes.
- Sprinkle with the cheese and drizzle with oil. Bake for 20 mins until slightly softened and the cheese is golden.
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