Ingredients
1. Rocket leaves (150gm)
2. diced buffalo mozzarella (500gm)
3. freshly grated parmesan cheese (200gm)
4. parmesan crisps (for garnishing)
5. shredded basil leaves (a handful)
6. crushed garlic (1clove)
7. rocket leaves (150gm)
8. salt and freshly ground pepper (to taste)
9. sliced tomatoes (4)

To serve :-
1. Balsamic vinegar (2tsp)
2. extra virgin olive oil (2tsp)
3. extra virgin olive oil (2tbsp)
4. toasted pine nuts (50gm)

Method of preparation:-
1. Take a bowl, Place the tomatoes in it then add garlic, salt and pepper. Mix it and keep it for sometime.

2. Preheat the grill. Take a non stick baking tray. Sprinkle 3-5cm round of cheese on it. Now place the tray under the grill and cook the cheese for about 2 minutes until gets golden brown.

3. Take out the cheese from the grill and keep them to cool about 1-2 minutes. Then place the cheese rounds on a cooking rack. Store them in a sealed container for a week.

4. To make salad, take a bowl, mix rocket leaves with mozzarella, tomatoes and basil leaves in it. Serve the salad on to the four plates.

5. Take pine nuts and then sprinkle them around the plate and drizzle with olive oil and balsamic vinegar. Spread the Parmesan crisp around the plate and then serve the salad.

Number of servings – 4