Ingredients

Method

• 1 x 400 g butter beans can, drained
• ½ lemon, juiced
• 100 g olives, pitted and chopped
• 2 garlic cloves, chopped
• ½ t paprika
• 2 caperberries, chopped
• 3 T parsley, chopped
• Sea salt and freshly ground black pepper, to taste
• 8 Woolworths slicing tomatoes 8, hollowed
• Olive oil, for drizzling
• Rocket, for serving

Method

Ingredients

Preheat the oven to 180°C.

Mix the beans, lemon juice, olives, garlic, paprika, caperberries and parsley and season to taste.

Stuff the tomatoes with the bean mixture, place on a baking tray and drizzle with olive oil. Bake for 20–30 minutes, or until tender but still firm. Serve with rocket or panfried pork sausages on the side.

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