Stuffed Tomato Salad

8 large, firm tomatoes
50g cottage cheese, sieved
50g grated Cheddar cheese
1 X 5ml spoon mustard powder
1 X2.5 ml spoon Tabasco sauce
10 cm cucumber, grated
Salt
1 small endive
To garnish 1 large carrot, cut in matchstick lengths

Cut a very thin slice off the base of each tomato, so that they stand steadily.
Cut a slice from the top of each and scoop out the flesh into a bowl.
Beat in the cheeses, mustard, Tabasco sauce and cucumber, and season to taste with salt.
Spoon the filling into the tomato cases and replace the cut-off lids at a jaunty angle.
Separate the endive leaves and line a flat serving dish.  Arrange the tomatoes on the salad leaves, and decorate with the carrot sticks.
Serve with mayonnaise.

Tomatoes make perfect containers for savoury mixtures and great for left-over rice, pâté or dips.