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Grilled stuffed tomatoes with yoghurt dressing
20 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 224
  • Fat about 8g
  • Carbohydrates about 29g
  • Protein about 8g
This is needed
This is needed for 4 people
Yoghurt dressing
  • 150 g plain greek yoghurt
  • 1 tbsp lemon balm, finely chopped
  • salt and pepper to taste
Stuffed tomatoes
  • 8 vine-ripened tomatoes (approx. 400 g)
  • 125 g couscous
  • 1 tbsp lemon juice
  • 1 tbsp lemon balm, finely chopped
  • 1 dl water, boiling
  • 30 g salted peanuts, coarsely chopped
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And that's how it's done
And that's how it's done
Yoghurt dressing
Combine the yoghurt and lemon balm, season. Cover and chill the dressing until ready to serve.
Stuffed tomatoes
Cut a lid off each tomato, set aside. Scoop out the inside of the tomatoes, leaving a border of approx. 5 mm, transfer the insides to a bowl. Add the couscous, lemon juice and lemon balm, mix, pour boiling water over the top, cover and leave to absorb for approx. 5 mins. Add the peanuts, fluff up the couscous with a fork and stuff the tomatoes with the couscous mixture. Place the lids back on top of the tomatoes.
To grill
Place the tomatoes in a grill tray. Charcoal/gas/electric grill: Grill the stuffed tomatoes over/on a medium heat (approx. 200 °C for approx. 15 mins. Serve with the yoghurt dressing.