Parsley and Spinach Salad with Stuffed Cherry Tomatoes
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 414 kcal | (20 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 7 g | (5 %) |
Ingredients
- For the tomatoes
- 500 grams Cherry tomatoes
- 1 bunch Basil
- 1 small onion
- 250 grams Ricotta cheese (or cream cheese)
- salt
- freshly ground pepper
- 4 Tbsps light balsamic vinegar
- 1 pinch sugar
- 4 Tbsps olive oil
- For the salad
- 200 grams fine Spinach
- 1 bunch flat-leaf parsley
- 1 Fennel bulb
Preparation steps
For the tomatoes, rinse them, cut off lids from each and scoop out the flesh with a small melon baller or a spoon handle.
Rinse the basil, shake dry and pluck the leaves from the stems. Chop half of it finely. Peel and dice the onion.
Mix the ricotta with the basil and onion and season with salt and pepper. Place in a piping bag with a large nozzle and pipe into the tomatoes.
Mix the vinegar with the sugar and oil and season with salt and pepper. Mix with the tomatoes and remaining basil leaves and leave to marinate for 1 hour, covered.
For the salad, rinse the spinach thoroughly and pat dry. Rinse the parsley and pluck the leaves from the stalks. Brush the fennel, rinse and cut into strips.
Mix the prepared salad ingredients carefully and serve with the tomatoes.
