Ingredients

• 2 tbsp olive oil
• 2 garlic cloves
• sliced
• 150g/5½oz spinach
• pinch chilli flakes
• salt and freshly ground black pepper
• 2 tomatoes
• tops and seeds removed
• 1 tsp wholegrain mustard
• 2 tbsp olive oil
• handful fresh parsley
• 1 tbsp whole almonds
• salt and freshly ground black pepper
• squeeze lemon juice
• 1 tsp chopped fresh chives
• to garnish

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the stuffed tomatoes
• heat half the oil in a wok or frying pan over a medium heat and fry the garlic for 1-2 minutes.
• Add the spinach and chilli flakes
• season with salt and freshly ground black pepper and cook
• stirring
• until the spinach has wilted. Remove from the heat
• leave to cool slightly then squeeze the excess moisture out of the spinach and roughly chop.
• Spread the mustard inside the tomatoes
• then fill with the chopped spinach mixture.
• Place the tomatoes onto a baking sheet
• drizzle over the remaining olive oil and bake in the oven for 6-8 minutes
• or until softened.
• Meanwhile
• for the parsley pesto
• place all the pesto ingredients into a mini food processor and blend until smooth.
• To serve
• place the tomatoes onto a plate
• drizzle over the pesto and sprinkle over the chives.