Summary

Ingredients

• 30 g pine nuts
• 125 g rocket
• 200 g cocktail tomatoes
• 30 g parmesan cheese
• 3 tablespoon balsamic vinegar
• 0.5 teaspoon ½ honey or sugar
• salt and pepper
• 5 tablespoon olive oil

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Instructions

1. Roast the pine nuts in a pan until golden brown and leave to cool on a plate.
2. Sort out the rocket, wash, drain and cut through the larger leaves once. Wash the cocktail tomatoes and cut in half or quarter. Slice the parmesan.
3. Mix vinegar with honey or sugar, salt and pepper. Beat the oil under it.
4. Arrange the rocket on a platter and spread the tomatoes on top. Drizzle with the salad sauce and sprinkle with pine nuts and parmesan.