Stuffed Cream Cheese Tomatoes

[Starters]

4 tomatoes, peeled

110g/4oz cream cheese or sieved cottage cheese

1 tablespoon chopped fresh mint

a squeeze of lemon juice

¼ small clove of garlic, crushed

salt and freshly ground black pepper

1 tablespoon chopped fresh parsley

French dressing 

sprigs of watercress

1.      Slice a quarter of each tomato off at the rounded end. Scoop out the seeds and flesh. Discard the seeds and roughly chop the flesh. Leave the tomatoes to drain while preparing the filling.

2.      Mix a little of the tomato flesh with the cream cheese, mint, lemon, garlic and the salt and pepper.

3.      Fill the hollow tomatoes with this mixture and stick the tops back on. Arrange on a plate.

4.      Add the parsley to the dressing and shake or mix well. Spoon over the tomatoes and garnish with watercress.

5 .    Serve with brown bread and butter.