Giant Stuffed Tomatoes with Lamb & Rice

2 portions - 50 mins (15 mins prep)

Inspired by the Loewe tomato, we’re heroing it and slow-baking it with a lamb and rice filling. Served with salad leaves and feta on the side to add freshness and a little creaminess to round everything out.

• Ingredients

  • ¼ cup uncooked basmati rice

  • 4 large tomatoes


  • 200g lamb mince


  • ½ small onion, finely chopped

  • 1 clove garlic, pressed


  • 40g harissa paste

  • 2 tbsp tomato puree


  • 1 tsp ground sumac

  • Salad leaves, to serve

  • 4 heaped tbsp natural yoghurt (DF use coconut yoghurt)

  • Handful of dill, chopped

• Method

  STEP 1.
  Cook the rice as per packaging instructions.

  STEP 2.
  Heat oven to 180°C (350°F).

  Cut tops off the tomatoes and scoop out the insides. Then blitz the inside tomato pulp in a blender.

  Lightly salt inside of tomatoes and set upside down for a few minutes.

  STEP 3.
  Pre-heat your pan until it’s very hot and add a splash of olive oil.

  Add the lamb mince and do not stir for 1–2 minutes. Let it sit and brown.

  Break it up and let it sit again, you want crispy brown edges before moving it.

  Once it’s nicely browned, add the garlic and harissa paste for a further minute and then set aside in a bowl.

  Reheat the pan on a medium heat with a drizzle of olive oil.

  Cook the onion until soft and then add garlic and spices, cooking briefly.

  Once the rice is ready drain it and add it to the pan with the ground sumac and half the dill.

  Add the mince back in, along with the tomato puree, blended tomato pulp and season.

  STEP 4.
  Place tomatoes in a small baking dish lined with greaseproof paper or foil.

  Fill the tomatoes with the mince mixture.

  Put lids back on the tomatoes and bake for 25-30 minutes.

  STEP 5.
  Whilst they’re cooking, make your garlic yoghurt.
  Use a small dish to mix the pressed garlic with the yoghurt and put to the side.

  STEP 6.
  Once the tomatoes are cooked, add to a plate with a dollop of the yoghurt on the tomato filling and the salad leaves to the side.

  Drizzle the salad with olive oil, top with the rest of the dill and serve.

• Benefits

  • Protein, fibre and healthy fat-rich dish, making a balanced meal.

  • Rice adds slow-release carbohydrates.