55g/2oz feta, crumbled

1 tbsp chopped fresh basil

1 tbsp chopped fresh parsley

1 tsp chopped chives

½ lemon, juice only

1 tbsp olive oil

1 large tomato, top cut off, seeds scooped out

gluten free pitta bread, lightly toasted, to serve


Preheat the oven to 220C/425F/Gas 7.

In a bowl, mix together all of the ingredients, except for the tomato and gluten free pitta bread.

Stuff the cheese mixture into the hollowed-out tomato and place onto a baking sheet.

Drizzle with the oil and place into the oven to bake for 3-5 minutes, or until the cheese is golden and melted.

Remove from the oven, place onto a plate and serve with the gluten free pitta bread alongside.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Feta-stuffed tomato
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