Italian salad with basil sauce

Ingredients for 4 servings:

• 500 g arugula
• 500 g tomatoes
• 2 bunch basil (approx. 100g)
• 14 tbsp olive oil
• 30 g sunflower seeds
• 100 ml vegetable broth, (ready-made product)
• 2 cloves garlic
• 40 g Parmesan
• Salt
• pepper
• 3 tbsp balsamic vinegar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean, wash, and shake dry the arugula. Wash and quarter the tomatoes. Wash and pat dry the basil. Pluck the leaves and cut into fine strips. Immediately toss with 2 tablespoons of oil to prevent the basil from turning black. Finely chop the sunflower seeds. Mix vegetable stock with 8 tablespoons of oil. Press the garlic through a press, stir in the basil strips and sunflower seeds. Finely grate half of the Parmesan and add to the basil sauce. Season with salt and pepper. Mix the balsamic vinegar, the remaining oil (4 tablespoons), and 1 tablespoon of water to make a marinade, season with salt and pepper. Mix with the arugula and tomatoes, and let it marinate briefly. Then arrange the arugula and tomato salad in a bowl. Finely slice the remaining Parmesan with a vegetable peeler and scatter over the salad. Serve the basil sauce separately with the salad; everyone can help themselves to as much as they like.