I combined two salad recipes found in my microwave cookbook. Both the tomatoes and potatoes stuffed with fresh vegetables with some spice made a perfect starter for a meal with friends. It is your own choice filling that can bring about variety to the salad. You may use crumbled cottage cheese, cooked vegetables, sprout beans of your choice. I have used what was available in my refridgerator and created this salad.
You may require:
4 plum tomatoes, firm and round would be fine
2 medium potatoes
For the filling:
few teaspoons grated carrots
few pods of fresh or frozen green peas
1 small onion chopped
2 teaspoons moong dhal (yellow split lentils) washed and soaked in some water for 20 minutes
Salt to taste
Paprika powder as required
A pinch of Dry mango powder
How to proceed:
Cut a portion off the top of the tomatoes. Carefully scoop out the juice and seeds from inside. Retain this to fill the vegetables later.
Prick the potatoes with a fork at few points, peel a small area and adding some water, cook on micro power high for 4 minutes. Allow to stand for a further minute.
Remove the peel. Cut into two. Using a very sharp knife make a hollow in the middle of the four pieces.
(Alternatively you may boil the potatoes on stove top until you are able to remove the peel. Take care not to over cook them.)
Mix the ingredients for the filling with the potato pieces sliced off the centres and the removed tops of the tomatoes.
Place these prepared toamtoes and potatoes on a flat microwave safe dish, brush some olive oil over the surface, cover with cling film and microwave on high power for 1 minute.
Garnish with chopped fresh coriander. Serve with onion rings or a yoghurt dip.
This salad is being sent to the September edition of No Croutons Required The store cupboard round hosted by Jacqueline.