feed me healthy
Recipe: funky tomato with shrimp
In his new cookbook Funky Skinny Food, Alain Indria transforms the stuffed tomato, a Flemish classic, into a healthy version. This tomato with shrimp and purslane is gluten- and lactose-free, provided you use vegan mayo, of course, and will be on the table in no time!
door Lauretta Baarends
How to make the tomato with shrimp
- Remove any damaged leaves from the chicory and rinse the vegetable thoroughly with water. Cut off the hard piece at the bottom. Cut the remaining part of the chicory into small pieces. You will need these pieces to fill the tomato later.
- Cut the spring onion into small pieces. Mix the spring onion, chopped chicory, brown shrimp, 1 or 2 teaspoons of vegan mayo, sunflower seeds and pumpkin seeds together well until they form a cohesive mixture. Add freshly squeezed lemon juice for a fresh note. Season with black pepper.
- Cut the top straight off the tomato and set it aside to use again later. Use a spoon to scoop all the seeds out of the tomato and remove the middle part of the tomato as well. Make sure the tomato remains intact.
- Fill the tomatoes with the shrimp mixture and place the tomato top on top.
- Serve on a bed of purslane and, if desired, with some extra vegan mayo in a little pot on the side.
Title: Funky Skinny Food
Author: Alain Indria
Price: €24,99
Publisher: Manteau
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