Mediterranean Stuffed Ox Heart Tomatoes on Baby Spinach

For the Mediterranean stuffed ox heart tomatoes on baby spinach, preheat the oven to 200°C top & bottom heat.

Bring a small pot to boil with 1 cup of lightly salted water. When the water boils, add 1 cup of couscous. Stir and put a lid on the pot.

Cut open the top of the ox heart tomatoes and carefully scoop out the tomatoes with a large spoon.

Chop the contents of the tomatoes, the feta and a handful of fresh basil leaves into small pieces.

When the couscous has absorbed all the water, stir in the tomato pieces, feta and basil.

If necessary, season with salt and pepper. The couscous itself should be well seasoned.

Pour the couscous into the hollowed out tomatoes and place the lids on top. Wrap the whole tomatoes with Serrano ham and then place them in a baking dish.

It is best to oil this lightly so that the tomatoes can be removed. Next to the tomatoes, place a few slices of Serrano ham.

Place the baking dish in the preheated oven. Bake the tomatoes for between 15 and 30 minutes, depending on your preference.

While the tomatoes are in the oven, dress the baby spinach with balsamic vinegar, olive oil, salt and pepper.

Arrange the salad on a plate and position the finished tomato on top.

Cut the baked Serrano ham into thin strips and sprinkle over the Mediterranean stuffed ox heart tomatoes on baby spinach.

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