Make the most of seasonal herbs and vegetables by creating this beautiful pesto, avocado and ricotta stuffed tomatoes dish.

SERVES 6 // COOK TIME 15 min

INGREDIENTS
6 Roma tomatoes
1 avocado, peeled and diced
100g ricotta
2 tbsp basil pesto
1 tsp lemon juice
Handful basil, chopped

METHOD
1. Cut a thin slice from the top and bottom of each tomato so they stand upright. Use a spoon to carefully hollow them out.
2. Combine avocado, ricotta, pesto, lemon juice and basil.
3. Spoon the filling into the tomatoes and serve.

Crunchy, flaky and filled with veggie goodness. You must try these Phyllo veggie parcels!

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