Stuffed tomatoes and potatoes salad

Ingredients

• 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

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Stuffed potatoes with bacon and cheese

Preparation

• 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.
• Fill this mixed filling into the created hollows. 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.

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