Rocket Salad with Pecorino Cheese and Pine Nuts

Summary

Ingredients

• 400 g rocket
• 50 g pine nuts
• 8 cherry tomato (s)
• some cheese (pecorino), some slices it
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 6 tablespoon olive oil
• 2 tablespoon lemon juice

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Instructions

1. Wash the rocket thoroughly and trim the cut of the stems. Spin dry well and serve on 2 plates.
2. Put the pine nuts fat-free in a coated pan and heat until they take on color (be careful: this is incredibly fast). Take out of the pan and let cool down. Sometimes pine nuts are just too expensive. Then I take salted cashew nuts out of the can. Tastes great too.
3. Cut the cherry tomatoes into wedges and place on top of the rocket.
4. Mix a dressing from the olive oil, lemon juice, salt and pepper and pour over the rocket just before consumption.
5. Finally, the grated pecorino (the pecorino is now available at the Aldi to buy inexpensively in one piece) and spread the nuts on the salad.
6. Slices of baguette and - if you like - a grilled chicken breast are enough.
7. Tip: Also tastes very good with a honey mustard dressing.