Recette Easy recipe: Tabbouleh with strawberries and halloumi – perfect for summer
These bites are as beautiful as they are delicious for your Easter brunch!
With their vibrant colours and egg-like shape, Tomatrio tomatoes take center stage in this festive and flavourful recipe. Stuff them with creamy bocconcini, nestle them in alfalfa sprouts, and finish with Chère Olive Maple balsamic vinegar and Alcyon Sea Salts.
The result is a fresh, local delight that brings the magic of spring to your Easter table. 🌱🍅🐣
Ingredients
- 1 container of Tomatrio tomatoes (680 g) (approximately 30 tricolour cherry tomatoes)
- 30 mini bocconcini
- 1 box of Alfalfa sprouts
- Chère Olive Maple Balsamic Vinegar
- Alcyon Mediterranean Style Salt, to taste
- Freshly ground black pepper, to taste
Preparation
- Cut the Tomatrio tomatoes in half and gently scoop out the insides with a small spoon.
- Lightly salt the inside of each half.
- Place a mini bocconcini in each tomato.
- On a serving plate or platter, create a small nest using Alfalfa sprouts.
- Set the filled tomatoes on the nests, then sprinkle with Mediterranean Style Salt, add a touch of pepper, and drizzle with maple balsamic vinegar just before serving.
- Enjoy!
