- 2 large ripe tomatoes
- 50g/1¾oz fresh breadcrumbs
- 1 tsp each chopped chervil, dill, parsley
- ½ garlic clove, crushed
- 1 tbsp cheddar cheese, grated
- salt and freshly ground black pepper
- 1 tbsp olive oil, plus extra for rubbing
- 1 small red pepper
- 35g/1¼oz rocket
- squeeze lemon juice
- Preheat the oven to 200C/400F/Gas 6.
- Scoop the insides of the tomatoes out leaving the tomatoes whole.
- Place the breadcrumbs, herbs, garlic, cheese and salt and freshly ground black pepper into a bowl and mix together. Stuff the tomatoes with the breadcrumb mixture.
- Place the tomatoes on a baking sheet and cook in the oven for six minutes.
- Heat a frying pan over a high heat. Rub the pepper with a little of the olive oil and fry whole in a frying pan until charred all sides.
- Place the pepper into a bowl, cover with cling film and leave for 2-3 minutes.
- Remove the cling film, peel the pepper, discarding the charred skin, and slice into strips.
- Place the pepper strips, rocket, olive oil and lemon juice into a bowl and mix together.
- To serve, place the rocket and pepper salad onto a serving plate and place the roasted tomatoes on top.