John Myers
Ingredients for 1 servings:
- 55 g millet, raw
- 210 g tomatoes
- 35 g spring onions
- salt and pepper
- 5 leaves basil, fresh, chopped
- 40 g grated cheese, light (17% fat)
- 65 g low-fat yogurt (0.1% fat)
- 1 tsp lemon juice
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
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Prepare the millet according to the package instructions. Meanwhile, wash the tomatoes, cut off the tops, and hollow them out. Place the flesh in a saucepan and simmer for a while. Trim and chop the spring onions, and add them to the pan. Season with salt and pepper. Mix the cooked millet with half of the grated cheese and add to taste. Fill the hollowed-out tomatoes with this mixture, sprinkle with the remaining cheese, and place in an ovenproof dish. Drizzle the tomato broth around the tomatoes. Bake in a preheated oven at 180°C for about 15 minutes. Remove from the oven and add the remaining millet to the broth. Mix the yogurt with the lemon juice and chopped basil, then add to the broth. Season everything with salt and pepper and serve on a plate.
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