How creative is that? We top an orange and tomato salad with arugula with salted granola!
Salted granola
Ingredients · Servings 4
- 4 tablespoons olive oil
- 1 tsp tomato paste
- 2 tbsp maple syrup
- 1 tsp medium-hot mustard
- Salt
- Pfeffer
- sweet paprika powder
- 100g rolled oats
- 50 g pumpkin seeds
- 50 g sunflower seeds
- 1 El Fenchelsaat
- 2 Organic Orange
- 2 tsp medium-hot mustard
- 6 tablespoons olive oil
- Salt
- Pfeffer
- 400 g Kirschtomate
- 400 g rocket
- 12 sprigs of basil
Method · 35 min
- Preheat the oven to 180°C (160°C fan-assisted). In a bowl, whisk together the olive oil, tomato paste, maple syrup, and mustard until smooth, then season generously with salt, pepper, and paprika. Add the rolled oats, pumpkin seeds, sunflower seeds, and fennel seeds and mix well.
- Spread the oat mixture onto a baking sheet lined with parchment paper. Bake in a preheated oven on the middle rack for 10–15 minutes until crispy, stirring occasionally.
- Meanwhile, wash the oranges thoroughly with hot water, dry them, and finely grate the zest. Peel the oranges, removing all the white pith. Using a sharp knife, cut out the segments between the membranes, collecting the juice. Whisk together the orange juice and zest with the mustard and olive oil until smooth. Season with salt and pepper.
- Wash and halve the tomatoes. Pick over the arugula, wash it, and spin it dry. Pluck the basil leaves from the stems and mix them with the tomatoes, arugula, and orange segments. Drizzle the salad with dressing and top with salted granola.
