Stuffed Coeur De Boeuf on Beluga Lentil Salad

Put the minced meat together with the crumbled toast in a bowl, add the egg, and then season with salt and pepper and Tabasco and knead everything really well.

Cut the lid off the tomatoes and scoop out the tomatoes well with a sharp spoon. Do not throw away the lid and meat. Now fill the minced meat into the tomatoes, stuffing again and again with your finger so that all the cavities are well filled.

Now spread thinly over a small ovenproof dish with oil and put the tomatoes in it, now cover the tomatoes with the grated Parmesan and put it in the oven preheated to 180 degrees for about 30 minutes.

Put the beluga lentils on top with at least twice as much water and bring to the boil (please do not add salt), when the lentils are boiling, turn the stove on to the lowest setting and let simmer for about 20 minutes, then pour over a sieve, under cold running water Quench the water and drain well and allow to cool.

Then put the lentils in a bowl. Cut the tomato lids and the tomato flesh (not the seeds) into small cubes (avoiding the stalk) and add to the lentils. The sweet peppers are also finely diced and added to the lentils.

Peel and dice the cucumber and cut the spring onions into rings and add both to the lentils. Finally, the parsley is chopped and added to the lentils. Now mix everything well and season with salt, pepper, olive oil and lemon juice.

Arrange the salad on a plate and place the filled Coeur de Boeuf in the middle.