Summary

Ingredients

• 500 g rocket
• 500 g tomato (s)
• 2 bunch basil, (approx. 100g)
• 14 tablespoon olive oil
• 30 g sunflower seeds
• 100 ml vegetable stock, (finished product)
• 2 cloves garlic
• 40 g parmesan cheese
• salt
• pepper
• 3 tablespoon balsamic vinegar

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Instructions

1. Clean and wash the rocket lettuce and shake dry. Wash and quarter the tomatoes. Wash the basil and pat dry. Pluck leaves and cut into fine strips. Mix immediately with 2 tablespoons of oil so that the basil does not turn black. Finely chop the sunflower seeds. Mix the vegetable stock with 8 tablespoons of oil. Press the garlic through the press, stir in the basil strips and sunflower seeds. Finely grate half of the parmesan cheese and add to the basil sauce. Season with salt and pepper. Mix the balsamic vinegar, remaining oil (4 tablespoon) and 1 tablespoon water to a marinade, season with salt and pepper. Mix with rocket and tomatoes, let steep for a moment.
2. Then arrange the rocket and tomato salad in a bowl. Slice the rest of the parmesan with a peeler and pour over the salad. Serve the basil sauce separately with the salad, everyone can help themselves