Cherry Tomato, Pine Nut, Green Olive & Rocket Salad
Simple yet delicious, this fresh salad is the perfect lunch for those summery days.
Ingredients
1kg cherry tomatoes
30g pine nuts
300g pitted green olives (drained)
100g rocket
5 tablespoons olive oil
2 tablespoons red wine vinegar
Handful of fresh basil
Sea salt
Black pepper
Method
In a preheated oven, toast the pine nuts at 175 degrees for 5 to 10 minutes until lightly coloured. Remove from the oven and allow to cool.
Slice the tomatoes in half and roughly chop the basil.
In a large bowl, combine the tomatoes, olives, pine nuts, basil and rocket leaves.
Pour in the olive oil, red wine vinegar and season with salt and black pepper.
Mix together and serve.