ingredients
serves 2
2 tomatoes
4 oz (120 g) curd cheese
2 teaspoons low-calorie mayonnaise
4 anchovy fillets, chopped
1 teaspoon chopped basil
2 stuffed olives, sliced
few chicory or lettuce leaves
method
1. Cut the tomatoes in half. Scoop out the seeds and place in a sieve to catch the juice from the tomatoes.
2. Beat together the curd cheese, mayonnaise and 1 tablespoon of tomato juice.
3. Stir in the chopped anchovy fillets and basil. either spoon the anchovy cheese filling back into each tomato half, or transfer to a piping bag fitted with a 1/2 inch (1.25-cm) nozzle and pipe the filling back into the tomato halves.
4. Arrange the sliced stuffed olives on top of each tomato half and transfer to two serving plates.
5. Garnish each plate with a few whole or shredded chicory or lettuce leaves.
