Tomatoes with Salad Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 11.2 mg | (93 %) | ||
| Vitamin K | 76.7 μg | (128 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 614 mg | (15 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 large Tomatoes
- ½ lemon (juiced)
- 1 egg yolk
- 1 tsp Mustard
- 6 Tbsps sunflower oil
- 3 Tbsps Quark
- salt
- 1 pinch cayenne pepper
- 1 tsp ground paprika
- 1 smaller Lettuce
- 75 grams button Mushroom
- 250 grams raw Vegetables (such as Cauliflower, shelled peas, cucumber, celery)
- 2 Tbsps Dill (finely chopped)
Preparation steps
Rinse the tomatoes and cut a cap from the tops.
With a teaspoon, carve out the interior of the tomato. Sprinkle the hollowed-out tomatoes with lemon juice. Press the tomato pulp through a sieve, reserving the tomato juice.
Mix the egg yolk with the mustard and gradually stir in the oil. When the mixture starts to thicken, add the lemon juice, stirring constantly. Add a little oil, then 1 teaspoon of lemon juice and then add the remaining oil in a thin stream, stirring constantly.
Mix 2 tablespoons of the mayonnaise with the quark until smooth and season with salt, cayenne pepper and paprika. Stir the reserved tomato juice into the quark mayonnaise.
Rinse and trim the lettuce and spin dry. Arrange some nice leaves on 4 plates and cut the rest into thin strips. Wipe the mushrooms with paper towels and cut into slices. Rinse all of the vegetables and cut the cauliflower florets into small pieces; dice the celery and cucumber; the peas remain whole. Mix the dill with the lettuce and stir with the mushrooms and the vegetables into the quark mayonnaise. Spoon the filling into the hollowed tomato, and cover with the caps. Serve the tomatoes on the lettuce-lined plates.
