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Tomato Pockets

VIEWS 1858

Energy (kcal) - 130

Protein (g) - 3

Carbohydrate (g) - 27

Fat (g) - 0.8

Khyati's Health-O-Meter Says:

Here's presenting a rejuvenating salad, and composed of cool and refreshing flavours. Adding a generous amount of parsley and mint leaves you to feel refreshing, especially during summer to beat the heat. The use of bulghur provides a double punch of fibre. The ruby red, fresh tomatoes are dense with lycopene which prevents making the skin soft and supple and acts as an internal sunscreen. So, do not forget to include the salad in your diet.


  • Quinoa [raw] - 2 tbsp
  • Tomatoes [whole] - 2
  • Spring onions [chopped] - 1 tbsp 
  • Mix vegetables [Radish / carrot / beets] [chopped] - 1 tbsp 
  • Paneer - 40 g
  • Lemon juice - 1 tsp 
  • Salt - as per taste
  • Black peppercorns [crushed] - ½ tsp
  • Parsley [chopped] - 2 tsp 
  • Lettuce [chopped] - 3-4 leaves
  • Mint leaves [minced] - 6-8 leaves

Step 1 Soak the broken wheat in hot water for an hour. Drain, squeeze and keep aside.  Step 2 Cut the top off the tomatoes and scoop out the seeds. Keep aside. Reserve the seeds.  Step 3 Mix broken wheat, spring onions, radish, lemon juice, salt, peppercorns, parsley and reserved tomato seeds.  Step 4 Stuff the tomatoes with this filling.  Step 5 Serve on a bed of lettuce, garnished with mint leaves.

Tomato Pockets - BY KHYATI RUPANI

10 FEB 2018
VIEWS 1858


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