- 400g cherry tomato
- 2 onions, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp oregano leaves (or 1½ tsp dried), plus a few extra
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 250g easy-cook long grain rice
- 1l hot vegetable stock
- 2 avocados, sliced
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- about 3 small bunches mixed soft herbs (we used chives, parsley and mint)
- 1 baby cos lettuce, shredded
Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 200g mature cheddar, grated
Heat oven to 200C/180C fan/gas 6. Spread the tomatoes on a baking tray and roast for 15 mins, then remove. Heat grill to High.
Meanwhile, soften the onion and oregano in the oil, stir in the rice and stock, and boil for 15 mins, stirring occasionally, until the rice is cooked.
Mix the avocados, herbs, shredded lettuce and lemon juice.
Stir most of the cheese and tomatoes into the rice, tip into an ovenproof dish, scatter remaining cheese and tomatoes on top with some more oregano and flash under the grill to brown. Spoon onto plates with the salad served on the side.