Cucumber Stuffed Tomatoes Recipe
Ingredients
| Tomatoes | 8 Medium, peeled | |
| CUCUMBER STUFFING | ||
| 185 g/6 oz cottage cheese, strained | ||
| Celery | 3 Tablespoon, diced | |
| Chives | 2 Teaspoon, chopped | |
| Mayonnaise | 3 Tablespoon | |
| Cucumber | 1 Medium, peeled | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| WATERCRESS DRESSING | ||
| 1 bunch watercress {leaves and upper stems), chopped | ||
| Chili Sauce | 8 Tablespoon | |
| 8 1/2 Oil and Vinegar | ||
| black pepper | 1 | |
Directions
Cut the tomatoes halfway through by making an 'X' with a paring knife - be careful not to slice down too far.
Open carefully and remove the seeds without breaking off the fleshy sections.
To make the filling, mix all the ingredients together.
Using a teaspoon, carefully stuff the tomatoes with the mixture.
Combine the ingredients for the dressing.
Arrange the tomatoes on small plates with extra watercress and the watercress dressing.
Open carefully and remove the seeds without breaking off the fleshy sections.
To make the filling, mix all the ingredients together.
Using a teaspoon, carefully stuff the tomatoes with the mixture.
Combine the ingredients for the dressing.
Arrange the tomatoes on small plates with extra watercress and the watercress dressing.
Chef
