Slow Roasted Tomatoes stuffed with Goat's Cheese
3 large tomatoes
75g goats cheese
30g black olives, sliced
10g capers
7g anchovies
10ml olive oil
handful basil leaves
1/2 lime
50g pea shoots
Halve the tomatoes, sprinkle with salt and place on a baking tray. Roast in a slow oven (about gas3) for 1 ½ hours.
Top each roasted half with some goats cheese, a few black olives, a few capers, a bit of anchovy and some chopped basil. Spritz with a bit of olive oil and bake in a hot oven (about Gas 7) for 15 minutes or until brown and bubbling.
Sprinkle with lime juice and serve on a bed of pea shoots.
Nutrition Data
Calories (kcal) 420.7
Carbohydrate (g) 24.7
Protein (g) 25.5
Fat (g) 25.8
Fibre (g) 6.8
3 large tomatoes
75g goats cheese
30g black olives, sliced
10g capers
7g anchovies
10ml olive oil
handful basil leaves
1/2 lime
50g pea shoots
Halve the tomatoes, sprinkle with salt and place on a baking tray. Roast in a slow oven (about gas3) for 1 ½ hours.
Top each roasted half with some goats cheese, a few black olives, a few capers, a bit of anchovy and some chopped basil. Spritz with a bit of olive oil and bake in a hot oven (about Gas 7) for 15 minutes or until brown and bubbling.
Sprinkle with lime juice and serve on a bed of pea shoots.
Nutrition Data
Calories (kcal) 420.7
Carbohydrate (g) 24.7
Protein (g) 25.5
Fat (g) 25.8
Fibre (g) 6.8
Posts
No comments:
Post a Comment