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Baked tomato and cheese soufflé with courgette and herb salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Nick Nairn

From Ready Steady Cook

Method


  1. For the soufflé, preheat the oven to 200C/400F/Gas 6.

  2. Place the tomato on a non-stick baking tray.

  3. Whisk the egg white until stiff peaks form where the whisk is removed.

  4. Mix the egg yolk with the cheese and season to taste with salt and freshly ground black pepper.

  5. Gently fold the egg white into the cheese mixture and spoon into the tomato cavity.

  6. Bake in the oven for six minutes, or until risen and set.

  7. For the salad, place the courgette and herbs in a bowl.

  8. Mix together the oil and vinegar and stir through the salad.

  9. Serve the souffléd tomato immediately on a plate beside the salad.

Ingredients

For the soufflé

  • 1 beef tomato, top sliced off and seeds scooped out
  • 1 free-range egg white
  • ½ free-range egg yolk
  • 30g/1oz Edam cheese, grated
  • salt and freshly ground black pepper

For the salad

  • ¼ courgette, grated
  • handful fresh flatleaf parsley
  • handful fresh basil
  • handful fresh chives
  • 2 tsp olive oil
  • 1 tsp balsamic vinegar

Shopping List

Baked tomato and cheese soufflé with courgette and herb salad

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

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