Ingredients

12 fresh vine leaves

2  tbsp lemon juice

3  garlic cloves, crushed

1  small onion, chopped

450g tomatoes, deseeded and chopped

2  tbsp passata 

50g dried plain rice, boiled

1 tbsp each of chopped fresh parsley, mint and oregano

½ tsp cinnamon

Low-calorie cooking spray

Method

1.           Blanch the vine leaves, in batches, in boiling water for 30 seconds, rinse under cold water then spread out vein-side up.

2.           Spray a large non-stick saucepan with low-calorie cooking spray and place over a medium heat. Add the onion and fry until soft. Add the rice, one-third of the tomatoes, the passata, parsley, mint, cinnamon and two-thirds of the garlic and heat through. Stir in the lemon juice, season, and remove from the heat.

Place half of the remaining tomatoes in a flameproof casserole dish. Divide the rice mixture between the leaves, fold the sides over the filling, then roll up. Place in a layer over the tomatoes and top with the remaining tomatoes, garlic and the oregano. Place a plate on top to prevent the dolmades unrolling, cover and simmer over a medium-low heat for 1½-2 hours. Serve hot or cold with the juices spooned over.