Tomatoes with Mustard Sprout Filling

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

4 medium tomato (s), (90g each, approx.)
100 g low-fat quark
2 tablespoon natural yogurt
1 tablespoon oil, (linseed oil)
5 tablespoon sprouts, (mustard sprouts) (*)
1 teaspoon, leveled sea salt with herbs

Instructions

Wash the tomatoes, cut in half, remove the stem and carefully hollow out.
Put the mustard sprouts on a sieve, wash thoroughly and drain well. Mix the quark with the yogurt and linseed oil. Season with the herbal sea salt. Mix the mustard sprouts into the quark except for half a tablespoon and fill the tomato halves. Garnish each tomato half with a few mustard sprouts and serve.
(*) Corresponds to the amount of 1 tablespoon yellow mustard seeds after about 4 days of germination.
Instructions for growing mustard sprouts:
Put 1 tablespoon of mustard seeds in a germinating jar, rinse thoroughly and allow to germinate for about 4 days. Rinse with plenty of water 2-3 times a day.
Annotation:
Like mustard, mustard sprouts taste relatively hot. However, mustard sprouts are somewhat milder due to the germination process. Mustard sprouts made from yellow mustard seeds are also less hot than sprouts made from black mustard seeds.
The mustard oil contained in mustard has an antibacterial effect, so that mustard usually does not go moldy when germinated.
Mustard seeds contain 30% fat and are very rich in vitamins (vitamins A, B1, B2, C) and minerals (iron, potassium, phosphorus and sulfur). Mustard has a general stimulating effect on the metabolism and is said to regulate digestion. However, people with sensitive stomachs should only consume mustard sprouts in moderation.

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