HERB AND TOMATO SALAD WITH PUMPKIN SEED AND ROSEMARY BRITTLE

The brittle and rocket take this salad from simple to simply amazing.

SERVES 4 AS STARTER OR SIDE DISH PREPARATION: 15 MIN COOKING: 10 MIN

BRITTLE 250ml (1c) pumpkin seeds 80ml (¹⁄₃) light brown sugar 15ml (1T) fresh rosemary leaves 5ml (1t) sea salt SALAD 800g assorted tomatoes 150g mozzarella cheese, sliced 20g fresh rocket 45ml (3T) olive oil

Line a baking sheet with baking paper and grease with nonstick spray. 1 Brittle Toast the pumpkin

seeds in a dry pan, shaking often to keep them from burning, until the seeds start cracking open. 2 Turn the heat down and sprinkle the brown sugar over. Stir continuously with a wooden spoon until the sugar has dissolved. 3 Remove the pan from the heat and sprinkle the rosemary and salt over the seeds. Mix and transfer the mixture to the prepared baking sheet. 4 Slightly spread out the mixture over the prepared baking sheet and leave to cool completely. Break into pieces

and set aside. 5 Salad Slice large tomatoes and halve smaller ones. Arrange on a serving plate and add the mozzarella cheese and rocket. Drizzle the olive oil over. 6 Sprinkle the pumpkin seed and rosemary brittle over and serve immediately.

Store any leftover pumpkin seed brittle in an airtight container for later use – it’s also a wonderful inbetween snack.