Stuffed tomatoes

Name: Stuffed tomatoes
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g frozen peas; 200 g Gherkins; 240 g Turkey beer ham in thicker slices; 8 tablespoons (25 g each) light salad cream; 1/2 bunch Parsley; 12 (65 g each) medium-sized tomatoes; 100 g Iceberg lettuce; 4 TSP Herb Vinegar; 4 TSP Oil; 7-10 Tbsp Pepper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g frozen peas
200 g Gherkins
240 g Turkey beer ham in thicker slices
8 tablespoons (25 g each) light salad cream
1/2 bunch Parsley
12 (65 g each) medium-sized tomatoes
100 g Iceberg lettuce
4 TSP Herb Vinegar
4 TSP Oil
7-10 Tbsp Pepper

Directions

1
Defrost the peas. Cut gherkins and ham into cubes. Wash and chop parsley. Mix peas, cucumber and ham cubes, salad cream and parsley. Wash the tomatoes and cut off a lid.
2
Hollow out the tomatoes. Pour lettuce into the tomatoes. Remove the leaves from the iceberg lettuce and wash. Line 4 plates with it. Drizzle with vinegar and oil. Arrange 3 tomatoes on each plate and sprinkle with pepper.
3
Garnish with gherkin as desired.