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Stuffed Tomatoes in Greek
Ingredients:
1 cup of kinoa, 7 large pink tomatoes, a bunch of basil, 100 g of feta, 10 olives, 200 g of cauliflower.
Cooking method.
Kinoa should be boiled and cooled. Cook cauliflower on steam. Olives cut into circles, basil cut, frit rub in a mortar together with cabbage. Cut the tails of tomatoes, and pull out the flesh. Shred tomatoes together with basil in a blender. Mix the remaining ingredients together with the groats, stuffing. Serve with Greek yogurt with a small pinch of dried garlic.
