Keto Greek Brunch: Avocado Stuffed Tomatoes with Grilled Halloumi and Herb Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large tomatoes 2 ripe avocados 1 lb halloumi cheese, sliced into 12 thin pieces 1/4 cup fresh parsley, chopped 1/4 cup fresh dill, chopped 1/4 cup fresh basil, chopped 3 cloves garlic, minced 1 tablespoon lemon juice 1/4 cup extra virgin olive oil Salt and pepper, to taste

Instructions

1. Preheat the oven to 350°F (180°C).
2. Cut the tops off of the tomatoes and scoop out the insides, leaving a hollow shell. Season with salt and pepper, and place them on a baking sheet lined with parchment paper. Bake for 10 minutes, or until just tender. Remove from the oven and let cool slightly.
3. In a medium bowl, mix together the chopped parsley, dill, basil, minced garlic, lemon juice, and olive oil to create the herb sauce. Season with salt and pepper to taste.
4. Slice the avocados in half and remove the pit. Use a spoon to scoop out the flesh, leaving a hollow shell. Dice the avocado flesh and mix it into the herb sauce.
5. Heat a non stick pan or grill over medium heat. Cook the halloumi slices for 2 3 minutes on each side until golden brown and crispy.
6. Stuff each tomato shell with the avocado herb sauce mixture, then top with a grilled halloumi slice.
7. Serve immediately and enjoy your Keto Greek Brunch!

Chef’s Insight

To ensure the best texture, do not overcook the halloumi or overfill the tomato shells.

Notes

Use ripe but firm tomatoes for this recipe.