Bulgur, sultanas, red pesto stuffed tomatoes with salad

75 min
Vegetarian Suitable for vegetarians
Type of dish: Main course, Vegetables
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Salad tomato 1.25 kg
Bulgur con semillas de cáñamo y manzana 0.175 kg
Onion 0.1 kg
Courgette 0.1 kg
Corinto raisins 0.025 kg
Eggs 1.0 ud
Ground white pepper 0.25 g
Ground nutmeg 0.1 g
Pesto rojo 2.5 g
Cumin 0.1 g
lettuce assortment (mesclun) 0.15 kg
Grated carrot 0.125 kg
Cucumbers 0.25 kg
Elaboration
  • Empty the tomatoes, dice the pulp and use it for the filling.

For the filling of the tomatoes:

  • To cook the bulgur:
    • Some marketed as "instant" need only a few minutes of cooking time. Follow the manufacturer's instructions.
    • As an alternative; bring some salted water to the boil, pour it over the bulgur and leave it until it softens and is ready to eat.
  • Poach the onion cut into brunoise.
  • Add the courgette cut into brunoise and sauté it with the onion.
  • Drain the bulgur from excess water, add the vegetables, diced tomatoes, sultanas and season with; salt, white pepper, nutmeg, turmeric or cumin and two spoonfuls of red pesto (previously dissolved in water and emulsified with extra virgin olive oil).
  • Add the beaten egg to the mixture and fill in the tomatoes previously seasoned with salt. (The egg gives it juiciness, but is optional).

SET UP

  • Roast the tomatoes in the oven at 180°C for about 30 minutes, the core should have a temperature of 75 °C.
  • Put two tomatoes per serving, place the salad with the sliced cucumber and carrot cut into julienne on the side.
  • Decorate with a teaspoon of red pesto.
Nutritional information (1 portion)
Fiber 9.83 g
Saturates 1.75 g
Monounsaturated fatty acids 7.12 g
Polyunsaturated fatty acids 1.39 g
Cholesterol 45.96 mg
Calcium 84.82 mg
Iron 2.24 mg
Zinc 0.79 mg
Vitamin A 521.06 ug
Vitamin C 61.63 g
Folic acid 98.85 ug
Salt (Sodium) 1219.93 mg
Sugars 19.41 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.