Arugula pancakes with feta

Ingredients for 2 servings:

• 2 eggs
• 100 g flour
• 150 ml milk
• 30 g arugula
• 3 tbsp parsley, chopped
• 100 g feta cheese
• salt and pepper
• 2 tbsp oil for frying
• 400 g tomatoes
• 1 small onion(s)
• 2 tbsp white balsamic vinegar
• 4 tbsp olive oil
• 1 pinch(s) of sugar
• salt and pepper
• 20 g arugula
• some basil, fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Mix eggs, milk, and flour into a batter and season with salt and pepper. Let the batter rest for about 10 minutes. Finely chop 30g of arugula, dice the feta, and fold both into the batter along with the parsley. Heat oil in a pan and cook 2 pancakes from the pancake batter. Dice the tomatoes. Chop the onion. Finely chop the basil. In a bowl, combine the balsamic vinegar, 4 tablespoons of olive oil, salt, pepper, and a pinch of sugar. Add the tomatoes, 20g of arugula, the onion, and the basil, and mix everything gently.