Tart tarts with couscous salad

Finely chop the oregano.

Cut the spring onions into thin rings.

Peel the forest roots and cut into wafer-thin slices.

Squeeze the lemon.

Bring 300 ml of water to the boil.

Mix in a bowl the couscous with oregano, spring onion, carrot, 2 tablespoons of lemon juice, half of the olive oil and some salt and freshly ground black pepper.

Stir in so much boiling water that the couscous is well under an inch.

Let the couscous heat for 10 minutes and cook.

Rub the tartini with salt, pepper and a little olive oil and roast them in a hot grill pan in 4-6 minutes brown and inside rosé.

Mix the remaining lemon juice with honey, salt and pepper and 2 tablespoons of water into a sauce.

Heat the rest of the olive oil in a frying pan and place the trusses with cherryto.

Pour the lemon-honey sauce over it and heat the to covered until the skins open.

Remove the lid from the pan and allow the moisture to evaporate.

Serve the tartar with tomato clusters on it and add the couscous salad.

Menu suggestion for: mixed salad with many different spices and a yoghurt dressing.

After: yogurt with peach and maracuja and a tuft of whipped cream.