Stuffed Tomatoes

For stuffed tomatoes, bring the spelt grains to a boil with water and steam on low heat with the lid closed for an hour until soft. Remove from heat and allow to soak for another hour.

Put the sprouts in a bowl, pour boiling hot tap water over them, strain and drain.

Cut a lid off the tomatoes, scoop out the tomatoes. Remove the stalk and seeds, chop the tomato flesh. Slice radishes, chop unpeeled zucchini into fine sticks, fennel into fine strips and onion into fine rings.

Mix the apple cider vinegar with pepper, sea salt, mustard, shallots, pressed garlic and basil. Add olive oil while stirring.

Separately, mix the sprouts, fennel strips and the zucchini sticks with sauce, add a little salt to the radish slices.

Mix the spelt seeds with the tomato pulp and 2 tablespoons of sauce and fill them into the tomatoes, put the lid on.

Place one filled tomato in the center of each plate, place the salad around it, decorate with the radish slices and onion rings and sprinkle with pumpkin and sunflower seeds.

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