Summary

Ingredients

• 8 slices ciabatta, thick , from the previous day or older
• 3 clove (s) garlic
• Olive oil for frying
• 80 g rocket
• 400 g watermelon (s) weihed without pips if possible, without peel
• 200 g feta cheese
• 2 tablespoon pine nuts
• some basil leaves

For the dressing:

• 2 tablespoon lemon juice
• 1 teaspoon mustard, medium hot
• 0.5 teaspoon ½ agave syrup
• salt and pepper
• 4 tablespoon extra virgin olive oil

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Instructions

1. Cut the ciabatta into cubes and fry in the oil, to which the peeled, not crushed cloves of garlic have been added, until golden brown. Set aside and let cool down.
2. Wash the rocket and shake dry. Dice the melon and feta. Roast the pine nuts in a pan without oil until golden brown. Roughly pluck the basil.
3. For the dressing, mix together lemon juice, mustard, agave syrup, salt, pepper and oil.
4. Divide the rocket on four plates, top with the melon and feta cubes and the basil. Drizzle with the marinade and serve sprinkled with the bread cubes and pine nuts.