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These tomatoes are great for a light meal or they can be used as a starter in a main meal. The lentils and sultanas add texture as well as taste. If you have other herbs available, use them instead of parsley if you wish.

2 large beef tomatoes
75 g (3 oz) cooked lentils
50 g (2 oz) sultanas
2 spring onions
5 ml (1 tsp) fresh parsley
juice of 1/2 lemon
freshly ground black pepper

Finely chop the spring onions and fresh parsley. Slice the top off the tomato and scoop out the flesh. Mix all the other ingredients with the tomato flesh then pile into the tomatoes. Garnish with some salad leaves and serve with a wedge of wholemeal bread.

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