Entertaining

Haloumi-stuffed tomatoes

A side dish bursting with flavour
Cath Muscat
4
20M

 

 

Ingredients

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. 

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