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Ingredients
150 g Riverina basil haloumi, cut into thick pieces
1/3 red onion, finely chopped
1 clove garlic, finely chopped
6 truss tomatoes, tops removed
Extra virgin olive oil
Method
Remove the flesh of the tomato and combine with the onion. Add the mixture into each hollowed-out tomato, pop a piece of haloumi on top, drizzle with oil and blacken the cheese with a blowtorch.
Makes 6
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