Dandelion and feta stuffed tomatoes

    Dandelion and feta stuffed tomatoes

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    1hr40min


    1 person made this

    About this recipe: Young dandelion leaves, red and yellow peppers and feta cheese are tossed in a vinaigrette and then used as the filling for tomatoes. Makes a lovely, colourful starter for sharing if you arrange them on a serving plate or platter.

    Ingredients
    Serves: 15 

    • 100g young dandelion leaves
    • 150g feta cheese, crumbled
    • 80g minced onion
    • 30g diced red pepper
    • 30g diced yellow pepper
    • 1 clove garlic, minced
    • 120ml vinaigrette salad dressing
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon Italian herb seasoning
    • 15 fresh plum tomatoes, halved and seeded
    • 40g Parmesan cheese

    Method
    Prep:40min  ›  Extra time:1hr chilling  ›  Ready in:1hr40min 

    1. Mix dandelion leaves, feta cheese, onion, red pepper, yellow pepper and garlic together in a bowl.
    2. Stir salad dressing, Worcestershire sauce and Italian herb seasoning into the bowl. Cover with cling film and place in the fridge for about 1 hour, or until flavours combine.
    3. Stuff each tomato half with some of the dandelion mixture. Sprinkle with Parmesan cheese.

    Tip:

    Use young dandelion leaves before they flower and pick them from organic gardens or untreated lawns. Older leaves will be bitter in taste.

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