Lift a classic tomato salad with Alfalfa. Serve with sliced mozzarella and char-grilled
bruschetta for an informal starter.
1 pack of Aconbury Alfalfa Sprouts or Alfalfa and Broccoli Sprouts
500g ripe plum tomatoes
20g fresh basil leaves
2 tbsp virgin olive oil
1 tbsp balsamic vinegar
Sea salt and freshly ground black pepper
Roughly chop the tomatoes and tear up the basil. Combine the oil, vinegar and seasoning, and set aside for an hour for the flavours to blend. Layer with the alfalfa sprouts, decorating with a few on top. Drizzle the dressing over the salad and serve.
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