HALOUMI-STUFFED TOMATOES

Serves 4

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

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°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 capers 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. Roast for 20 minutes or until the tomatoes are soft. Place on a serving platter. Drizzle with oil and serve.