Tomato stuffed with avocado and crab

Method

Drop 4 large, ripe tomatoes into boiling water for 20 seconds, then into iced water. They should now peel easily. Slice 1cm off the top and keep it as a lid. Use a teaspoon to hollow out the tomatoes.

Dice an avocado in 1/2-cm pieces. Mix in a bowl with 1 diced small Lebanese cucumber; 1 chopped shallot; a small roasted red capsicum, skinned and diced; a small apple, peeled and diced; 150g of spanner or blue swimmer crab meat; 1 tbsp of tomato sauce; a splash of Tabasco; 1 tbsp of chopped chives; the juice of half a lime; salt and pepper.

Spoon the mixture into the hollow tomatoes, place the lid on and brush the outside flesh with olive oil.

Season and serve.