Stuffed tomatoes

As appealing to the eye as they are to the taste buds. Quick and simple to make, these are perfect for a side dish with fish or can be served on their own for a lighter meal.

Serves 2–4

Ingredients

• 20g/¾ oz pine nuts
• 8 pitted black olives, quartered
• 1 tbsp fresh oregano leaves, finely chopped
• 80g/2¾ oz feta, crumbled
• 1 slice of gluten-free bread, blitzed to breadcrumbs
• 4 large beef tomatoes, halved and insides scooped out
• Himalayan salt and ground black pepper
• Chopped parsley, to serve

Method

1. Preheat the oven to 180°C/350°F/gas mark 4.

2. Toast the pine nuts in a dry frying pan for 1–2 minutes, tossing frequently to prevent them from burning. Tip into a small mixing bowl.

3. Add the olives, oregano, feta and breadcrumbs to the pine nuts, season and stir well to mix. Spoon the mixture evenly into the scooped out tomato halves, place on a baking tray and bake in the oven for 20–30 minutes, until nicely browned on top and the tomatoes are cooked.

4. Leave to cool slightly, top with some chopped parsley and serve.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.