Stuffed courgettes with lamb, potato lettuce with watercress

Roast the pine nuts over a medium heat in a non -stick pan without adding fat. Preheat the oven to 190 ° C. Mix the minced meat with the pine nuts, the chopped shallot, the halloumi, the finely chopped rosemary, the cumin and pepper. Season further, but beware: Halloumi is very salted in itself.

Cut a hat from the courgettes, hollow them out with a parisiennel with and fill them richly with minced meat. Coat a baking dish with oil and arrange the courgettes in it. Secure the hats with a skewer and slightly brush the courgettes with oil. Slide them in the oven for 35 minutes.

Cook the potatoes in the skin, in your own way, and cut them into 2.

Mix the lemon juice with the oil, mustard, the finely chopped shallot, pepper and salt. Add the warm potatoes and mix.

Remove the thick stems from the watercress. Mix it with the potatoes just before serving. Serve as a side dish with the filled courgettes.