Cheesy Stuffed Tomatoes With Arugula Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
Great as an appetizer or light lunch. Ingredients:
2 large red ripe tomatoes |
1 3/4 ounces fresh breadcrumbs |
1 teaspoon fresh dill, chopped |
1 teaspoon fresh parsley, chopped |
1/2 garlic clove, minced |
1 tablespoon cheddar cheese, shredded |
salt & freshly ground black pepper |
1 tablespoon olive oil, plus extra |
olive oil, for rubbing |
1 small red bell pepper |
1 1/4 ounces arugula |
1 teaspoon lemon juice |
Directions:
1. Preheat the oven to 400°F.
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 plasic wrap and leave for 2-3 minutes.
7. Remove the plastic wrap, peel the pepper, discarding the charred skin, and slice into strips.
8. Place the pepper strips, arugula, olive oil and lemon juice into a bowl and mix together.
9. To serve, place the arugula and pepper salad onto a serving plate and place the roasted tomatoes on top.
|
|