Stuffed Tomatoes with Cheesy Panko Topping
with arugula salad, fresh herbs & mashed potatoes
Did you know that arugula contains 5 times more calcium, vitamin A and iron than lots of other vegetables?
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Onion
3 piece
Tomato
5 g
Fresh flat leaf parsley & chives
100 g
Seasoned minced meat blend
(May be present Celery, Soy, Gluten, Egg, Mustard)
25 g
Panko breadcrumbs
(Contains Wheat)
25 g
Grated Gouda
(Contains Milk)
250 g
Potatoes
20 g
Arugula & lamb's lettuce
Not included in your delivery
1
[Plant-based] milk
½ tablespoon
Olive oil
1 teaspoon
Mustard
½ tablespoon
[Plant-based] butter
½ teaspoon
Balsamic vinegar
¼ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Boil plenty of water in a pot or saucepan for the potatoes. Finely chop or mince the onion. Cut the tops off of the tomatoes and scoop out the core and the flesh (see Tip). Season the insides of the tomatoes with salt, then transfer face-down to a sieve. Set aside so as to allow to drain. Finely chop the fresh herbs.
Tip: if preferred, you can add this to the mash later.
In a bowl, combine the mince with half each of the onion and cheese, along with three quarters of the panko. Season with salt and pepper, then knead well to combine. Stuff the tomatoes with this mixture and then transfer face-up to an oven dish. Combine the rest of the cheese and panko with the olive oil and a third of the fresh herbs. Top the tomatoes with this mixture and then bake in the oven for 25 - 30 minutes.
Meanwhile, wash or peel the potatoes and then cut into rough pieces. Boil for 12 - 15 minutes until done, then drain and set aside.
In a small bowl, combine the extra virgin olive oil with the balsamic vinegar and the rest of the onion. Season to taste with salt and pepper.
Mash the potatoes with the butter and a splash of milk, then stir in the mustard and the rest of the fresh herbs. Season to taste with salt and pepper (see Tip).
Tip: if you have nutmeg at home, add some to the mash as preferred.
Serve the mash and stuffed tomatoes on plates. Add the lettuce to the dressing and toss well to combine, then serve alongside.