Honey roast tomato and leaves
Ingredients – recipe feeds one person
120g (8) cherry tomatoes, cut in half
17g (1 heaped teaspoon) honey
6g (2 teaspoons) olive oil
56g (2 thin) lean beef slices
36g (medium slice) wholemeal bread
Plenty of fresh basil – about one tablespoon
20g (average portion) seasonal salad leaves
5g (1 teaspoon) balsamic vinegar
Mix the honey, olive oil and thyme together in a bowl, then add the tomato halves. Stir gently and turn out onto a lightly oiled baking sheet, cut-side facing up.
Bake in a hot oven, 200 degrees C or gas mark 6 for about 20 minutes. Toast the bread, then load the hot tomatoes on top and decorate with basil leaves. Serve the tomato loaded baguette on a bed of seasonal leaves together with lean beef slices and season to taste with freshly ground black pepper. Easy!
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