Arugula salad with strawberries and pomegranate acid

Ingredients for 2 servings:

• 250 g arugula
• 250 g strawberries
• some olive oil
• 1 shot of balsamic vinegar, white
• 2 tbsp acid (pomegranate acid – available in Turkish supermarkets)
• 1 handful of sunflower seeds, alternatively pine nuts or pumpkin seeds
• 1 tbsp sunflower oil
• Parmesan, for mixing in or garnishing
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Arugula kisses strawberry – a refreshing summer salad with a twist

Wash the arugula and strawberries as usual, whirl them dry with a salad spinner or pat them dry, then tear them into the desired size or chop them finely. Mix in a little Parmesan cheese, if you like. Mix the olive oil with the white vinegar, pomegranate acid, salt, and pepper to make a slightly thick dressing, then drizzle over the arugula and strawberries. Heat the sunflower seeds in a nonstick frying pan (add 1 tablespoon of sunflower oil) until they are golden brown. Sprinkle the toasted seeds over the salad and then garnish with wafer-thin strips of Parmesan cheese. If you don’t know the Jamie Oliver knife trick, you can also use a vegetable peeler.