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12 small, uniformly shaped cherry tomatoes
250g feta cheese
2 fresh spring onions, finely chopped
1/2 clove garlic, grated
1 tbsp olive oil
3 tbsp fragrant herbs (such as dill, parsley, basil)
1 pinch of cayenne pepper
Scoop out the flesh of the tomatoes, sprinkle salt on the inside, turn them upside down on spread-out kitchen roll and leave 1/2 an hour to drain. Then pat the interiors with paper to dry well.
Crumble the feta with a fork, and mix with the yoghurt, onions, garlic, olive oil, cayenne and herbs. Season with salt and pepper to taste and then fill each tomato with the mixture. Cover with their tops and keep in the fridge until ready to serve.