Stuffed tomato and zucchini with feta and rice noodles

Name: Stuffed tomato and zucchini with feta and rice noodles
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 100 g Rice noodles; 7-10 Tbsp Salt; 30 g Raisins; 1 (approx. 250 g) Courgette; 2 Tomatoes (about 100 g each); 100 g Sheep's cheese; 30 g salted peanuts; 2 stem(s) Mint; 7-10 Tbsp ground coriander and cumin; 1/4 l clear soup

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

100 g Rice noodles
7-10 Tbsp Salt
30 g Raisins
1 (approx. 250 g) Courgette
2 Tomatoes (about 100 g each)
100 g Sheep's cheese
30 g salted peanuts
2 stem(s) Mint
7-10 Tbsp ground coriander and cumin
1/4 l clear soup

Directions

1
Prepare rice noodles in boiling salted water according to package instructions. Rinse ##raisins## and drain. Wash, clean and halve the zucchini and scrape out the seeds.
2
Wash the tomatoes, cut off one lid each. Hollow out the tomatoes. Cut the lids into small cubes. Crumble the feta cheese finely. Finely chop peanuts. ##Wash mint, pluck off leaves except for something to garnish and cut into strips.
3
Drain rice noodles and mix with raisins, diced tomatoes, sheep's cheese and peanuts. Season with coriander and cumin. Stuff the zucchini and tomatoes with it. Put 1/2 ##zucchini## and 1 tomato into 2 small ramekins, pour 1/8 litre stock into each.
4
Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Remove and garnish with mint.