Summary

Ingredients

• 50 g pine nuts, sunflower seeds, pumpkin seeds
• 3 tablespoon sugar
• 5 tablespoon balsamic vinegar
• 1 chilli pepper (s), dried
• 250 g mozzarella, small balls
• 300 g tomato (s), small
• salt and pepper
• olive oil

Print Recipe Pin Recipe

Instructions

1. Put the lettuce kernels in a pan and roast until light brown without fat. Take out of the pan and let cool down a bit.
2. Put the sugar in the pan and let it caramelize over medium heat until light brown. Add 4 tablespoons of balsamic vinegar and 100ml of water and stir until the sugar has dissolved. Finely chop the chilli and crumble in the pan.
3. Cook uncovered over medium to high heat to a creamy syrup in 5-7 minutes. Then take it off the stove and let it cool down.
4. In the meantime, wash and quarter or halve the small tomatoes. Drain the mozzarrella and cut into small pieces if necessary.
5. Put everything in a salad bowl.
6. Mix the lettuce kernels, 1 tablespoon balsamic vinegar, a little olive oil, and salt and pepper into the vinegar syrup and spread over the salad.
7. A freshly baked ciabatta or baguette goes well with it.