Serving Size: 4

Featured Ingredient:GOOD OIL

• 8 large tomatoes
• 200g bulgar wheat
• 1 packet fresh basil, chopped
• 1 tsp dried thyme
• 1 tsp dried oregano
• 4 tbsp GOOD OIL
• 100g GOOD SEED Salad Sprinkles
• 250g Goats Cheese

Preheat the oven to 220�C/425�F/Gas Mark 8. Take the tomatoes and give them a quick rinse under the tap then dry them. Place a sieve over a large bowl then decapitate the tomatoes, a couple of centimetres from the top. Put the tomato tops to one side then using a spoon scoop out the tomato making sure the outer shell stays intact and placing the contents into the sieve so the juices drip through to the bowl below. Rub the majority of the pulp through the sieve then throw away what remains.

Pour the tomato juices into a measuring jug then top them up to 400ml with water. Empty the juices into a pan and bring to the boil then pour over the bulgar wheat. Give a quick stir and cover with a plate and leave to absorb for 10 mins.

After ten mins take the plate off, add the GOOD SEED, chopped basil and the rest of the GOOD OIL then fluff up the bulgar wheat with a fork. Stuff the tomato shells with the bulgar mix then crumble some goats cheese over them and bake in the oven for 25-30 mins until golden on top