|Serves:||Serves 1 (contains approx 440 kcal)|
|2 ripe beefsteak tomatoes (each about 250g)|
|50g goat’s cheese|
|2 tsp olive oil (10g)|
|2 tbsp fresh white breadcrumbs|
|½ tsp fresh thyme leaves (2.5g)|
|1 tbsp chopped fresh flat-leaf parsley (15g)|
|½ lemon (only using the rind of ½)|
|15g rocket or baby salad leaves|
|sea salt and freshly ground black pepper|
Preheat the oven to 220C / 450F / gas mark 7. Using a small serrated knife, slice the top off each tomato and using a teaspoon scoop out the seeds so that you are left with 2 tomato shells, discard everything else.
Place the tomato shells in a small ovenproof dish that they fit into snugly. Drizzle over one teaspoon of the olive oil and crumble in half the goat’s cheese into each one. Using the fine side of a box grater, finely grate the rind off the lemon and set aside until needed.
Mix the breadcrumbs with the thyme, parsley and lemon rind in a small bowl and season lightly with salt, if using and add plenty of freshly ground black pepper. Use this mixture to fill the rest of the tomatoes and drizzle over the remaining teaspoon of olive oil. Bake for 15 minutes until the breadcrumbs are golden brown but the tomatoes are still holding their shape. Arrange on a plate with some rocket or baby salad leaves to serve.
This could be prepared in advance ready to be baked in the oven and would keep up to 2 days covered with clingfilm in the fridge but would take an extra 5 minutes or so in the oven if coming from fridge cold. Alternatively bring the cooked baked tomatoes with goat’s cheese in a suitable airtight container with a knife and fork as a different lunchbox idea.