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Roasted tomato & cheddar rice with garden salad
- 400g cherry tomatoes
- 2 onions , chopped
- 1 tbsp oregano leaves (or 1 tsp dried), plus a few extra
- 1 tbsp olive oil
- 250g easy-cook long grain rice
- 1l hot vegetable stock
- 2 avocados , sliced
- about 3 small bunches mixed soft herbs (we used chives, parsley and mint)
- 1 baby cos lettuce , shredded
- juice 1 lemon
- 200g mature cheddar , grated
Directions:View on BBC Good Food
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