Stuffed tomatoes with amaranth salad and feta

Name: Stuffed tomatoes with amaranth salad and feta
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 40 g Amaranth; 30 g light feta (8 % fat); 1 Spring onion; 2 Tomatoes; 1 TEASPOON Olive oil; 1-2 stem(s) Mint; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON White wine vinegar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

40 g Amaranth
30 g light feta (8 % fat)
1 Spring onion
2 Tomatoes
1 TEASPOON Olive oil
1-2 stem(s) Mint
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON White wine vinegar

Directions

1
Bring the amaranth and 100 ml of water to the boil, cover and allow to swell at low heat for 35-40 minutes, stirring several times. Cut cheese into cubes. Clean and wash spring onion and cut into rings at an angle. Cut off the upper quarter of the tomatoes and hollow out the lower part half with a ball cutter. Cut the flesh into small pieces. Wash mint and dab dry.
2
Cut 4 leaves into strips. Let the amaranth cool down lukewarm. Mix cheese, oil, tomato pulp, mint strips, spring onion and amaranth and season to taste with salt, pepper and vinegar. Season tomatoes from the inside with salt and pepper and add the amaranth mixture. Put the lid on and garnish with mint
3
15 minutes waiting time