Wild Arugula and Parmesan Salad
Recipe by Chef Stelios Filippou
INGREDIENTS
- • 50g wild baby arugula leaves
- • 4-5 cherry tomatoes, halved
- • 10g pine nuts, toasted
- • 50g Parmesan cheese, finely grated
- • ½ teaspoon salt
- • A little black pepper
- • 1 teaspoon honey
