Ingredients:

• 2 small firm tomatoes
• 8-1/2 inch long English Cucumber pieces

Sprout Topping

• 1/4 cup moong sprouts
• 1/2 teaspoon oil
• ¼ teaspoon cumin seeds
• 1 teaspoon minced ginger
• 1/8 teaspoon black pepper
• 1/4 teaspoon salt
• Few drops of lemon juice
• 1 tablespoon of water

Cream Cheese Topping

• 2 tablespoons cream cheese
• ½ teaspoon minced ginger
• 1/4 teaspoon salt
• Pinch of black pepper
• 1 teaspoon finely chopped cilantro or dill

Method

• Prepare Sprouts: In a small frying pan, heat the oil on medium heat. Add cumin seeds and as they crack add sprouts, ginger, black pepper and water. Cook for 2-3 minutes until sprouts are tender. Remove pan from heat. Add lemon juice, stir and set aside.
• Prepare cream cheese topping by mixing all the ingredients. Set aside.
• Cut tomatoes in half and scoop out the seeds creating hollow bowls.
• Take cucumber slices and scoop out the seeds, creating small bowls.
• Fill all tomatoes and 4 cucumber slices with moong sprouts.
• Fill the remaining 4 cucumber slices with cream cheese filling.

Nutrition Facts

Calories 40
Carbohydrate 10g
Protein  6g