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Wash the tomatoes, cut a lid from each and hollow out. Discard the seeds and chop the rest of the hollowed-out flesh.
Halve the avocado, remove the stone and spoon the flesh out of the skin. Squeeze the lemon, mix the avocado with the lemon juice and crush roughly with a fork. Mix in the chopped tomato.
Wash, halve and deseed the chilli, remove the inner ribs and finely chop the flesh. Wash the coriander, reserve a few leaves to garnish and chop the rest. Add the chilli and coriander to the avocado, season with salt and pepper and fill the tomatoes with the mixture.
Wash the endive or lettuce, remove any hard stalks and finely shred the leaves. Scatter on a serving plate, arrange the tomatoes on top and serve garnished with the reserved coriander.