Tomato-Mozzarella Salad à la Momo

Ingredients for 2 servings:

• 50 g pine nuts, sunflower seeds, pumpkin seeds…
• 3 tbsp sugar
• 5 tbsp balsamic vinegar
• 1 chili pepper(s), dried
• 250 g mozzarella, small balls
• 300 g tomatoes, small
• salt and pepper
• olive oil

Instructions

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

Add the lettuce seeds to a pan and roast without fat until light brown. Remove from the pan and let cool slightly. Add the sugar to the pan and caramelize over medium heat until light brown. Add 4 tablespoons of balsamic vinegar and 100ml water and stir until the sugar has dissolved. Finely chop the chili and crumble it into the pan. Boil uncovered over medium to high heat for 5-7 minutes until a creamy syrup forms. Then remove from the heat and let cool. Meanwhile, wash the small tomatoes and quarter or halve them. Drain the mozzarella and chop it up if desired. Place everything in a salad bowl. Mix the lettuce seeds, 1 tablespoon of balsamic vinegar, a little olive oil, salt and pepper into the vinegar syrup and spread over the salad. Serve with freshly baked ciabatta or baguette.