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.
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
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Method Prep:40min › Extra time:1hr chilling › Ready in:1hr40min
Mix dandelion leaves, feta cheese, onion, red pepper, yellow pepper and garlic together in a bowl.
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.
Stuff each tomato half with some of the dandelion mixture. Sprinkle with Parmesan cheese.
Use young dandelion leaves before they flower and pick them from organic gardens or untreated lawns. Older leaves will be bitter in taste.