Mini Kumato® tomatoes stuffed with guacamole and prawns

Wash the Mini Kumato® tomatoes thoroughly and drain. Cut off the lower part (opposite the stalk side) and hollow using a corer, a knife or the handle of a teaspoon. Be careful not to break the Mini Kumato® tomatoes. Place them upside down on absorbent paper to drain the internal juices.

Meanwhile, peel the prawns, leaving the tails on. Squeeze the juice of half a lime. Set both aside. Next, prepare the guacamole. First, finely brunoise the spring onion. Peel the tomato, cut it in half, remove the seeds and dice one of the halves.

Wash the coriander and separate the leaves from the stems. We discard the latter and keep only the leaves. Chop finely with a sharp knife, sliding the blade over the coriander so that the cut is clean and the product is not crushed.

Finally, cut the avocado in half and remove the stone. Remove the meat from one of the halves with a spoon, place in a bowl and mash with a fork. Add the spring onion, tomato, coriander and lime juice, and season. Stir and pour into a piping bag.

Take each of the drained Mini Kumato® tomatoes and fill them with the guacamole. The piping bag will help with this task, but it is not essential. If you don't have one, you can use the handle of a spoon. Top each tomato with a prawn and sprinkle with black olive salt (optional) before serving.