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Cheesy stuffed tomatoes with rocket salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
by Gino D'Acampo

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. Scoop the insides of the tomatoes out leaving the tomatoes whole.

  3. Place the breadcrumbs, herbs, garlic, cheese and salt and freshly ground black pepper into a bowl and mix together. Stuff the tomatoes with the breadcrumb mixture.

  4. Place the tomatoes on a baking sheet and cook in the oven for six minutes.

  5. Heat a frying pan over a high heat. Rub the pepper with a little of the olive oil and fry whole in a frying pan until charred all sides.

  6. Place the pepper into a bowl, cover with cling film and leave for 2-3 minutes.

  7. Remove the cling film, peel the pepper, discarding the charred skin, and slice into strips.

  8. Place the pepper strips, rocket, olive oil and lemon juice into a bowl and mix together.

  9. To serve, place the rocket and pepper salad onto a serving plate and place the roasted tomatoes on top.

Ingredients

  • 2 large ripe tomatoes
  • 50g/1¾oz fresh breadcrumbs
  • 1 tsp each chopped chervil, dill, parsley
  • ½ garlic clove, crushed
  • 1 tbsp cheddar cheese, grated
  • salt and freshly ground black pepper
  • 1 tbsp olive oil, plus extra for rubbing
  • 1 small red pepper
  • 35g/1¼oz rocket
  • squeeze lemon juice

Shopping List

Cheesy stuffed tomatoes with rocket salad

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Other

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