Feta and Parsley Stuffed Tomatoes

In the meantime, cut the aubergine in half lengthways, cut each half into strips and then chop the strips into roughly 2cm cubes. Remove the core from the pepper and chop into roughly 2cm cubes. Finely chop the parsley and mint(but keep them separate).

Put the aubergine and pepper onto a baking tray, drizzle over 2 tbsp of oil, 1/4 tsp of salt and pop in your oven for 30 mins.

While your veggies are cooking, tackle the tomatoes! Cut the tomatoes in half through the equator and use a spoon to scoop out the flesh. Tip: Be careful not to pierce the skin! Don’t throw away the tomato flesh!

Crumble the feta into a bowl and mix together with your chopped parsley. Stuff each tomato with a spoonful of this mixture.

Mix together your breadcrumbs and grated hard Italian cheese and sprinkle this on top of your tomatoes along with a pinch of salt and a really good grind of pepper. Drizzle 2 tbsp of oil onto a baking tray, put your tomatoes on the tray and pop in your oven for 10 mins.

In the meantime, chop up the tomato flesh.

When your bulgur wheat is cooked, fluff it up with a fork and squeeze in the juice of half the lemon and stir in your veggies, tomato flesh and chopped mint. Taste and add more salt and pepper if necessary.