Feta and Parsley Stuffed Tomatoes
with Minty Aubergine Tabbouleh
Have you heard of Les? He’s our herb farmer with R & G Herbs, and he’s a pretty passionate fellow. He comes from a long line of farmers, so he knows exactly what it takes to grow the most delicious herbs in the land. This herby salad full of parsley and mint wouldn’t be the same without the great ingredients from our wonderful suppliers. So, this dish is an ode to the fantastic farmers we work with. You rock!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
½
Bulgur Wheat
(Contains Cereals containing gluten)
1
Aubergine
(May contain Celery)
1
Red Pepper
5
Flat Leaf Parsley
5
Mint
3
Vine Tomatoes
1
Feta Cheese
(Contains Milk)
2
Panko Breadcrumbs
(Contains Cereals containing gluten)
2
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
½
Lemon
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees and bring 300ml of water to the boil with half your vegetable stock pot. Once the water is boiling, pour in the bulgur wheat, place a lid on the pot and take the pot off the heat for at least 25 mins, or until the rest of the meal is finished. Tip: We like to do this at the beginning, as then you don’t have to think about it again until the end, and it will stay warm!
In the meantime, cut the aubergine in half lengthways, cut each half into strips and then chop the strips into roughly 2cm cubes. Remove the core from the pepper and chop into roughly 2cm cubes. Finely chop the parsley and mint(but keep them separate).
Put the aubergine and pepper onto a baking tray, drizzle over 2 tbsp of oil, 1/4 tsp of salt and pop in your oven for 30 mins.
While your veggies are cooking, tackle the tomatoes! Cut the tomatoes in half through the equator and use a spoon to scoop out the flesh. Tip: Be careful not to pierce the skin! Don’t throw away the tomato flesh!
Crumble the feta into a bowl and mix together with your chopped parsley. Stuff each tomato with a spoonful of this mixture.
Mix together your breadcrumbs and grated hard Italian cheese and sprinkle this on top of your tomatoes along with a pinch of salt and a really good grind of pepper. Drizzle 2 tbsp of oil onto a baking tray, put your tomatoes on the tray and pop in your oven for 10 mins.
In the meantime, chop up the tomato flesh.
When your bulgur wheat is cooked, fluff it up with a fork and squeeze in the juice of half the lemon and stir in your veggies, tomato flesh and chopped mint. Taste and add more salt and pepper if necessary.
Serve on plates with your stuffed tomatoes on top and enjoy!
