Summary

Ingredients

• 500 g cherry tomato (s)
• 400 g mozzarella (preferably buffalo mozzarella)
• 1 large onion (s), red
• 1 clove garlic
• 150 g rocket
• olive oil
• Balsamic vinegar
• Pesto
• salt
• Sunflower seeds, pine nuts and pumpkin seeds, mixed
• Sprouts (sunflower sprouts, if available or home-grown)
• Pepper, black

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Instructions

1. Wash and quarter the tomatoes. Dab the mozzarella and cut into cubes. Peel the onion and clove of garlic and cut into fine cubes. Wash the rocket, spin dry and roughly chop. Mix everything together in a bowl. Add olive oil, balsamic vinegar, pesto, salt and pepper as desired. Mix everything well and let it steep for about 1/2 hour.
2. Put the core mixture in a hot pan and let it roast a little. Add the warm (but not hot) kernels to the salad, let them cool for a few minutes and let them steep.
3. Before serving, add the sunflower sprouts to the salad and let them taste good.
4. Fresh ciabatta, roasted chicken breast, roasted pork medallions, and spaghetti all go well with this.