Italian arugula bread salad with mozzarella and sun-dried tomatoes

Preparation

1. 1

   Preparing the arugula:
   Wash the rocket thoroughly and shake off any excess water. Place it in a large bowl.

2. 2

   Dried tomatoes & mozzarella:
   Cut the dried tomatoes into strips. Leave the mozzarella as mini balls or tear it into bite-sized pieces. Add both to the rocket.

3. 3

   Prepare the bread cubes:
   Cut the ciabatta or baguette slices into small cubes.
   Heat 1 tsp olive oil in a frying pan and fry the bread cubes until golden brown. Sprinkle with a pinch of Kotányi Italian spice mix. Set aside.

4. 4

   Toasting pine nuts:
   Toast the pine nuts in a small, grease-free frying pan over a medium heat until golden brown.

5. 5

   Prepare the dressing:
   In a small bowl, mix the olive oil, balsamic vinegar and 1 tbsp Kotányi Italian spice mix vigorously.

6. 6

   To serve the salad:
   Pour the prepared dressing over the rocket, sun-dried tomatoes and mozzarella. Mix well.
   Sprinkle the toasted bread cubes and pine nuts on top.

7. 7

   To serve:
   Arrange the salad on two plates and garnish with freshly ground pepper and fresh herbs (e.g. basil) to taste.