Preparation

1. Preheat the oven to 200^oC, gas mark 6.  Base line a non-stick 21cm round tin with baking parchment.
2. In a separate roasting dish, roast the tomatoes in the oil for 15 minutes.
3. Cook the rice according to the pack.  Then mix the rice with the tomatoes, peas, egg yolks and half the cheese. Season to taste.
4. Whisk the egg whites until stiff peaks and stir into the rice mixture.  Pour into a non-stick 21cm round baking tin and sprinkle over the remaining cheese.
5. Reduce the oven to 180^oC, gas mark 4 and bake for 15 minutes until golden.
6. Slice into wedges and serve with a green salad.