Cypriot style

1 tbsp cold-pressed olive oil
3 large ripe tomatoes
½ cup uncooked brown rice or quinoa
1/3 cup cooked corn kernels
1 clove garlic, minced
Pinch sea salt & pepper
3 green onions, finely chopped
Small handful chopped fresh parsley
½ lemon, juice & zest
Small handful coriander leaves, roughly chopped
¼ cup crumbled feta or Parmesan
Fresh herbs, to garnish

Preheat oven to 180°C.

Drizzle olive oil into medium-sized baking dish.

Cut tops off tomatoes, scoop out seeds and pulp and reserve.

Cook rice or quinoa.

In small saucepan with olive oil over medium heat, combine cooked rice, corn kernels, garlic, salt and pepper, green onions, parsley, lemon juice and zest and coriander leaves.

Add ¼ cup of tomato seeds and pulp, then combine.

Toss through feta or Parmesan and spoon mixture into tomatoes.

Place tomato tops back on and place in oven for 25 mins.

To serve, drizzle with olive oil and sprinkle with fresh herbs.