Stuffed tomatoes with hemp & almond pesto recipe

Ingredients

• 160 g brown rice
• ½ bunch parsley
• ½ bunch basil
• 4 tbsp hemp seeds
• 2 tbsp almonds
• 8 tbsp olive oil
• 1 tsp salt

• 4 beef tomatoes
• 1 ball vegan mozzarella
• 2 tbsp olive oil

1. Bring the rice to the boil in 240 ml water and steam over a low heat with the lid closed for 40 minutes.
2. For the pesto, combine all the ingredients in a blender and finely purée them. Mix the pesto with the rice.
3. Carefully scoop out the contents of the tomatoes and fill them with the pesto rice. Cover with a few slices of vegan mozzarella and drizzle with olive oil.
4. Put the tomatoes on a barbecue tray or in a cast-iron frying pan over indirect heat and cook with the lid closed for 20 minutes.