Stuffed tomatoes with light meat salad

Name: Stuffed tomatoes with light meat salad
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 200 g Poultry meat sausage; 100 g Cornichons; 1 collar Parsley; 1/2 Beet Cress; 1 Onion; 1 TABLESPOON Oil; 150 ml Vegetable broth' (instant); 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 150 g low-fat cheese (17 % fat absolute); 12 (à 35 g) big cherry tomatoes; 100 g Lamb's lettuce

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

200 g Poultry meat sausage
100 g Cornichons
1 collar Parsley
1/2 Beet Cress
1 Onion
1 TABLESPOON Oil
150 ml Vegetable broth' (instant)
4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
150 g low-fat cheese (17 % fat absolute)
12 (à 35 g) big cherry tomatoes
100 g Lamb's lettuce

Directions

1
Peel the sausage and cut into small cubes. Cut the gherkins into small cubes. Wash parsley, dab dry and chop finely. Cut cress from the bed, put some aside for garnishing, chop the rest finely. Mix everything.
2
Peel onion and chop finely. Heat the oil and fry the onion in it. Deglaze with stock and vinegar, remove from heat. Pour broth over the salad. Season with salt and pepper. Cut cheese into small cubes and mix into the salad. Chill for 3-4 hours. Cut the lid off the tomatoes. Hollow out the tomatoes. Fill the lettuce into the tomatoes.
3
Cut cheese into small cubes and mix into the salad. Chill for 3-4 hours. Cut the lid off the tomatoes. Hollow out the tomatoes. Fill the lettuce into the tomatoes. Wash, clean and drain the lamb's lettuce. Arrange tomatoes with lamb's lettuce and cress aside