Easy honey roasted tomatoes, lean beef and leaves

Try this simple yet tasty dinner solution for on-the-go brides-to-be...

Honey roast tomato and leaves

Ingredients – recipe feeds one person
    120g (8) cherry tomatoes, cut in half
    17g (1 heaped teaspoon) honey
    1g (1/2 teaspoon) thyme
    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
    Black pepper to taste


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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