Mediterranean tomato spread

Ingredients for 1 servings:

• 100 g sunflower seeds
• 2 medium-sized tomatoes, ripe and aromatic (1 tomato = approx. 80g)
• 2 tbsp tomato paste
• 1 tbsp lemon juice, freshly squeezed
• 20 g sprouts (rocket sprouts)
• 20 g black olives
• n. B. herbal salt
• n. B. Pepper, white, freshly ground

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Delicious spread with olives and rocket sprouts, vegan, as it is dairy- and egg-free

Remove the stems from the tomatoes, roughly dice them, and puree them together with the sunflower seeds, tomato paste, and lemon juice until smooth. Dice the olives and fold them in with the arugula sprouts. Finally, season everything with herb salt and pepper. The spread is best enjoyed fresh on whole-grain bread or rolls. It is also great for dipping raw vegetables, such as carrot, cucumber, or bell pepper sticks. Leftovers can be stored in the refrigerator for a few days if they are tightly closed. Tip: The best way to grow arugula sprouts is in a sprouting device with a sieve insert. To do this, place the arugula seeds on the sieve insert, moisten them briefly, and let them germinate for about 5 days. Rinse twice a day. To harvest the sprouts, first rinse the sprouts, carefully shake them dry, and then use scissors to harvest them above the seed coat.