Summary

Ingredients

• 1 red pepper (s)
• 4 nectarine (s), ripe
• 250 g cherry tomato (s)
• 250 g mozzarella
• 100 g rocket
• 3 tablespoon vinegar (white wine vinegar)
• 3 tablespoon honey
• salt and pepper
• 5 tablespoon water
• 5 tablespoon olive oil
• 25 g pumpkin seeds
• 3 tablespoon parsley, chopped
• 70 ml olive oil
• 1 tablespoon pumpkin seed oil

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Instructions

1. For the pesto, roast the pumpkin seeds over medium heat without firming, shake several times in the pan, allow to cool. Finely puree parsley with pumpkin seeds, 70 ml olive oil and pumpkin seed oil, season with salt and pepper.
2. For the dressing, core and finely chop the pepper. Mix the water with 5 tablespoons of olive oil, white wine vinegar, honey, salt, pepper and peppers well.
3. Stone the nectarines and cut into thin wedges, fold into the dressing. Quarter the tomatoes, cut the mozzarella into the desired pieces and carefully mix everything with the nectarines.
4. Arrange the rocket on plates, add the salad and sprinkle everything with a little pesto. Serve with the rest of the pesto.