- 1 punnet cherry tomatoes
- ½ tsp sea salt
- ½ small red onion, peeled and quartered
- 2 sprigs mint, stalks removed
- 2 tbsp apple cider vinegar
- 1 tbs olive oil
- 250g soft goat feta cheese at room temperature
- 50-100g water
- fresh mint leaves to garnish
Method:
- Cut the top off each cherry tomato and scoop out the pulp using a small teaspoon. Sprinkle a little salt inside each tomato and place tomatoes upside down on paper towel to drain.
- Place onion in TM bowl and chop for 10 seconds/speed 4.
- Scrape down sides of the bowl and add mint, vinegar and oil and mix for 2 seconds/speed 3. Set aside.
- Add feta and 50gr water to TM bowl and blend for 2 seconds/speed 4.
- Scrape down sides of the bowl and blend for 10 seconds/speed 4 or until smooth and creamy adding more water if needed.
- Spoon or pipe feta mixture into tomato shells and spoon a little salsa on top and finish with fresh mint leaves.
TIP: Cut a sliver off the bottom of the cherry tomatoes if they roll around on the plate. This will give it a flat base and allow you to carry the platters without losing the tomatoes. Use a creamy feta rather than a crumbly one to get a smoother texture.