Pesto-Ey Grain Stuffed Tomatoes
Ingredients
- 1 x 250g pouch of pesto-ey italian-infused grains
- 4 medium sized beef tomatoes
- 2 tbsp pine nuts
- salt and pepper
- olive oil and balsamic glaze for drizzling
Preparation
Preheat the oven to 200°
Prepare the grains as per the packet instructions in a pan
Add the pine nuts and stir in
Carefully cut off the top of the tomatoes and set aside
Scoop out the seeds and fill the tomatoes with the grains
Replace the lids and drizzle with olive oil
Bake in the oven for 15-20 minutes
Drizzle with more olive oil, some balsamic glaze and serve with a rocket, watercress and wild garlic salad
