Ingredients

• 1 beef tomato
• top sliced off and seeds scooped out
• 1 free-range egg white
• ½ free-range egg yolk
• 30g/1oz Edam cheese
• grated
• salt and freshly ground black pepper
• ¼ courgette
• grated
• handful fresh flatleaf parsley
• handful fresh basil
• handful fresh chives
• 2 tsp olive oil
• 1 tsp balsamic vinegar

Directions

• For the soufflé
• preheat the oven to 200C/400F/Gas 6.
• Place the tomato on a non-stick baking tray.
• Whisk the egg white until stiff peaks form where the whisk is removed.
• Mix the egg yolk with the cheese and season to taste with salt and freshly ground black pepper.
• Gently fold the egg white into the cheese mixture and spoon into the tomato cavity.
• Bake in the oven for six minutes
• or until risen and set.
• For the salad
• place the courgette and herbs in a bowl.
• Mix together the oil and vinegar and stir through the salad.
• Serve the souffléd tomato immediately on a plate beside the salad.