Ingredients:
- 120g cocktail tomatoes, halfed
- 120g rocket salad
- 2 tbsp pine nuts
- 2 tbsp olive oil
- 1-2 tbsp white wine vinegar or balsamico bianco
- salt, pepper and sugar to taste
- vegan parmesan
- Put the halfed cocktail tomatoes with the flat side on a grill for about 5 minutes or until they get some color.
- In a small bowl mix together the oil and the vinegar and season to taste with salt, pepper and sugar.
- Heat a small frying pan and roast the pine nuts.
- Mix rocket salad with tomatoes and dressing. Add pine nuts and sprinkle with some parmesan cheese.
