Healthy and nutritious this recipe brings you a light summer treat that is ideal as a side dish especially for those popular barbecues by the beach. In fact instead of baking them they can also be grilled for that extra smoky taste. You can also serve the filling as a salad on its own by uplicating the amount of rice.

Serves 4 to 8
Preparation and Cooking Time: 60minutes 

Lamb Brand Mixed Lentils 100g

Lamb Brand Basmati Rice 100g

Lamb Brand Fine Table Salt to taste

Lamb Brand Ground Black Pepper

to taste

Baby Prawns 250g, pre-cooked

Fresh Parsley 20g, chopped

Fresh Mint 20g, chopped

Vegetable Stock 470ml

Extra Virgin Olive Oil 40ml to 60ml

Lemon Juice 30ml

Black Pitted Olives 8, finely chopped

Lettuce leaves 4 large

Tomatoes 4 large

Spring Onions 2, chopped

Garlic 2 cloves, finely minced

Rinse the mixed lentils under cold water and place in a medium sized pan; add the rice, chopped spring onions and the vegetable stock. Bring to a boil and simmer covered for 10 minutes; let stand for another 10 minutes. Fluff with a fork and let cool. In a large bowl prepare the chopped herbs, minced garlic, chopped olives, lemon juice, olive oil, prawns and add salt and pepper to your liking. Let the mixture sit for a while.

In the meantime wash and carefully deseed the tomatoes and remove all the pulp. Chop the pulp and add to the lentils mixture; using a fork mix well the lentils mixture with the prawns and herbs dressing to combine all flavours. Stuff each tomato and each lettuce cup with the mixture. For baking the stuffed tomatoes, preheat oven to 190°C and bake for 15-20 minutes. For grilling the lettuce cups, place on a preheated grilled pan, brush lettuce with some olive oil and grill 3 minutes on each side to get grill marks. You can serve them drizzled with some soy sauce.