about 3 small bunches mixed soft herbs (we used chives, parsley and mint)
1 baby cos lettuce, shredded
juice 1 lemon
200g lactose free 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, in a pan add some oil, then stir in the rice, oregano and stock, and boil for 15 mins, stirring occasionally, until the rice is cooked.
Mix the 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.