Snacks and Salads Recipes - Tomatoes Stuffed with Asparagus, Eggs and Salad Recipe

Ingredients

• 2 eggs

• 1 can asparagus pieces (150 g/5 oz)

• 1 can peas (150 g/5 oz)

• 8 beef tomatoes

• salt

• 8 spring onions (scallions)

• 250 g/9 oz pork sausage

• 5 tablespoons yoghurt

• 3 tablespoons mayonnaise

• 1 dash lemon juice 

• sugar

• cayenne pepper paprika

Serves 4

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Method:

1. Hard-boil (hard-cook) an egg, allow to cool and shell. Drain the asparagus and peas.

2. Cut the top off each tomato and carefully remove the flesh with a teaspoon. Sprinkle salt inside the hollowed-out tomatoes.

3. Cut the spring onions (scallions) into slices about 1 cm/3/8 in thick. Dice the pork sausage, chop the eggs, cut the asparagus into small pieces, add the peas and stir.

4. Add the dressing (see below). Fill the tomatoes with the salad mixture and put the top back on.

5. For the dressing: mix the mayonnaise and yoghurt to make a smooth mixture. Add lemon juice and season with salt, sugar, cayenne pepper and paprika. Pour part of the dressing onto the salad stuffing and serve the rest separately.