Amaranth and halloumi-stuffed tomatoes

Amaranth and halloumi-stuffed tomatoes

By
From
The Green Kitchen
Serves
4
Photographer
Johanna Frenkel

We love efficient cooking. In this recipe the roots are roasted in the same pan as the stuffed tomatoes. Everything is ready at the same time, which always makes things easier, and the filling can be prepared a day in advance and stored in the fridge. Amaranth is a tiny, protein-packed seed that makes this dish lighter than the traditionally used rice. If you can’t find amaranth use quinoa or millet instead. If you can’t find halloumi cheese, use a goat’s feta cheese instead.

Stuffed tomatoes

Ingredients

Quantity Ingredient
200g amaranth
pinch sea salt
50g raw shelled pistachio nuts, coarsley chopped
100g halloumi cheese, coarsely chopped
3 tablespoons pickled capers, drained
1 egg
6-8 large tomatoes

Roasted roots

Quantity Ingredient
1kg root vegetables, such as sweet potato, parsnip and carrots
200g black olives
3 sprigs rosemary
2 tablespoons extra virgin olive oil
2 teaspoons sea salt
1 lemon, cut into quarters
1 garlic bulb, halved horizontally

Method

  1. Place the amaranth in a saucepan with 600 ml water cups water and salt. Bring to the boil, lower the heat to a bare simmer, cover and cook gently for 20 minutes.
  2. Meanwhile prepare the rest of the ingredients and place them in a medium-sized mixing bowl. Drain the cooked amaranth and cool slightly before adding to the other ingredients. Stir to combine and set aside.
  3. Use a sharp knife to cut off a cap from the top of each tomato. Carefully lift it off and remove the seeds and pulp from inside using a teaspoon. Fill the tomato shells with the amaranth mixture and pop the caps back on.
  4. Preheat the oven to 200°C. Rinse the roots. (If using organic, there is no need to peel them.) Cut into equal large pieces, around 5 x 1 cm. Place them in a large mixing bowl, together with the olives, rosemary and oil. Toss, using your hands, so all vegetables are covered with oil. Place on a baking tray, together with the stuffed tomatoes, garlic and lemon quarters, and put in the oven. Roast for 50–60 minutes, or until golden with crispy edges. Serve immediately.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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