Toast the pine nuts over medium heat in a non-stick pan without adding any fat. Preheat the oven to 190°C. Mix the minced meat with the pine nuts, chopped shallot, diced halloumi, finely chopped rosemary, cumin, and pepper. Season further, but be careful: halloumi is already quite salty on its own.
Cut the tops off the zucchinis, hollow them out with a parisienne scoop, and generously fill them with the minced meat. Grease a baking dish with oil and arrange the zucchinis in it. Secure the tops with a skewer and lightly brush the zucchinis with oil. Bake them in the oven for 35 minutes.
Boil the new potatoes in their skins, in your own way, and cut them in half.
Mix the lemon juice with the oil, mustard, finely chopped shallot, pepper, and salt. Add the warm new potatoes and mix.
Remove the thick stems from the watercress. Mix it just before serving with the potatoes. Serve as a side dish with the stuffed zucchinis.
Tips
Health: Replace ⅓ of the minced meat with the same amount of lentils.