Ingredients

• 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

Directions

• 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.