Feta stuffed tomatoesby Norah Elliot |
| Preperation time: 10 mins Cooking time: 20 mins Serves: 8 |
| Recipe Ingredients |
| 8 beefsteak tomatoes; 75g basmati rice, cooked; 2 tbsp pesto; 1 tbsp chopped fresh parsley; 1 tbsp chopped fresh basil; 4 tbsp pine nuts, toasted; 180g black olives, sliced; 50g Greek feta, crumbled; olive oil. |
| Recipe Method |
| Carefully cut off the tops of each tomato. Scoop
out the flesh into a bowl. Season the tomato shells and put in a
large and shallow ovenproof dish. Put the rice, pesto, parsley, basil, pine nuts and olives in a bowl and mix well. Spoon this mixture into each of the tomatoes. Sprinkle the cheese over the tops of each tomato and drizzle over some olive oil. Bake in a hot oven, 180c, for 20 minutes until the cheese is golden and the tomatoes have soften slightly. |
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