2 Serves
45 Mins
Preheat your oven to 200°C.
Trim the ends of the lemons to create a flat base, then slice them in half crosswise. Use a small knife to carefully scoop out the flesh, creating four hollow lemon bowls while keeping the rind intact.
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Vitamin E
4 mg / 15 mgVitamin K
449 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
167 µg / 400 µgCalcium
908 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
134 mg / 420 mgPhosphorus
654 mg / 1,250 mgPotassium
985 mg / 4,700 mgSodium
1003 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
6 g / 28 gSugar
9 g / 50 gSaturated Fat
5 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Place a piece of mozzarella cheese into the bottom of each lemon bowl. Top with a fresh basil leaf, half an anchovy fillet, and half a cherry tomato. Season with a pinch of salt and pepper, and add a light drizzle of olive oil.
Place another slice of mozzarella on top to fill the lemon completely. Arrange the stuffed lemons on a baking sheet.
Bake in the preheated oven for 10 to 15 minutes, or until the cheese is melted, golden, and bubbling. Serve immediately with bread for dipping.
25
g95
g20
g
Yemeni
