Name: Haloumi-stuffed tomatoes
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: ¼ cup olive oil, extra for drizzling; 1 garlic clove, crushed; 80g sourdough crumbs; 8 small (900g) vine-ripened tomatoes; 200g coarsely grated haloumi; ½ cup toasted flaked almonds; 2 tsp chopped thyme leaves; 1 tbsp baby capers, drained; Salt and cracked black pepper, for seasoning; Olive oil cooking spray

Ingredients

¼ cup olive oil, extra for drizzling

1 garlic clove, crushed

80g sourdough crumbs

8 small (900g) vine-ripened tomatoes

200g coarsely grated haloumi

½ cup toasted flaked almonds

2 tsp chopped thyme leaves

1 tbsp baby capers, drained

Salt and cracked black pepper, for seasoning

Olive oil cooking spray

Method

1.

Heat oil in a large non-stick frying pan over a medium-high heat. Add garlic and sourdough crumbs. Cook, stirring, for about 6 minutes or until golden. Remove from heat.

2.

Meanwhile, preheat oven to 200 degrees C. Cut tops off tomatoes and reserve. Cut a sliver of skin off the bottom so they sit flat. Scoop out tomato flesh and discard or save for another use. Put crumb mixture, haloumi, almonds, thyme and caper in a bowl. Season.

3.

Firmly pack filling into tomatoes. Place tomatoes close together in a small roasting dish and replace tomato tops. Spray with olive oil. Remove for 20 minutes or until the tomatoes are soft. Place on a serving platter. Drizzle with oil and serve.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

Ingredients

Method

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