Serves: 2-3
Preparation time: 10 minutes
* denotes child-friendly activities
INGREDIENTS
- 3 tomatoes, skinned
- 25g quinoa
- 2 tsp currants
- 1 small red onion, chopped
- 25g crumbled feta
- 1 tbsp chopped parsley
- 1 tsp pine nuts (optional, beware of nut allergies)
- olive oil
METHOD
Submerge the tomatoes in a heat-proof bowl of boiling water. - Boil the quinoa in salted boiling water over a medium heat until the grains turn transparent and taste al dente. Drain and set aside.
Drain the tomatoes, remove the skins with care as they will be hot, then cut off and set aside the tops.
Fry the onion in a little oil until soft and add the currants (and pine nuts if using) for the last minute.
In a separate bowl, mix the quinoa with the currants, red onion, crumbled feta, parsley (and pine nuts if using) and stir gently.
Let the children fill each tomato with the mix, using their hands or a teaspoon. Once each is full, replace their tops and place them in a snug-fitting ovenproof dish.
Grill for ten minutes to warm through and soften the feta.
By Sofie Aldiss, food and nutrition lecturer at Norland College, Bath, www.norland.co.uk.