Ox heart tomatoes with halloumi couscous and lamb chops

Name: Ox heart tomatoes with halloumi couscous and lamb chops
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 large ox heart tomatoes (250-300 g each); 150 g Coucous; 1 TABLESPOON Olive oil; 1 TABLESPOON Tomato paste; 50 g Butter; 7-10 Tbsp Salt; 2 Spring onions; 200 g Halloumi grilled cheese; 1 can(s) (425 ml) large, white beans; 2 Garlic cloves; 8 Lamb chops (approx. 80 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 large ox heart tomatoes (250-300 g each)
150 g Coucous
1 TABLESPOON Olive oil
1 TABLESPOON Tomato paste
50 g Butter
7-10 Tbsp Salt
2 Spring onions
200 g Halloumi grilled cheese
1 can(s) (425 ml) large, white beans
2 Garlic cloves
8 Lamb chops (approx. 80 g each)
2 TABLESPOONS Oil
7-10 Tbsp Pepper

Directions

1
Wash the tomatoes, cut off a lid at the base of the stalk. Hollow out the tomatoes and place them in an ovenproof dish
2
Prepare the couscous according to the package instructions. Mix olive oil, tomato paste and butter into the still hot couscous, season with salt. Clean and wash spring onions and cut into fine rings. Cut cheese into cubes. Put the beans in a sieve, rinse with cold water and drain
3
Mix the couscous, spring onions, beans and cheese and fill into the tomatoes. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 30 minutes
4
Peel the garlic and cut into fine slices. Wash the meat and dab dry. Heat oil in a pan. Fry the lamb chops in it for 5-6 minutes while turning them brown, season with garlic, salt and pepper, take them out, wrap them in foil and let them rest for about 5 minutes in a warm place. Arrange the meat with the stuffed tomatoes on plates