Cherry Tomato Arugula Salad with Pine Nuts and Blueberries

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This easy and tasty summer salad is simple to make and ready in just 15 minutes. It is bright and colourful, and bursting with flavour thanks to fig balsamic vinegar syrup and flaxseed oil. The toasted pine nuts add an extra special touch to this vibrant cherry tomato salad, that you can make all year round, but tastes the best when tomatoes are at their peak in summer.

2-3 tbsp Pine nuts, toasted
50 g Arugula salad
400 g Cherry tomato medley, halved
100 g Blueberries
1 tbsp Flaxseed oil
1 tbsp Fig balsamic vinegar syrup
Handful of basil leaves
Sea salt and black pepper

Spread the pine nuts on a baking sheet and bake at 180C/350F, stirring occasionally, until golden-brown, 5 to 10 minutes. You can also do this in a skillet. Just put the pine nuts in a dry skillet and cook over medium-low heat, stirring frequently, until golden, about 3 minutes.
Arrange the arugula leaves on a serving platter. Place the halved cherry tomatoes and blueberries on top. Drizzle with flaxseed oil and fig balsamic syrup. Sprinkle with toasted pine nuts and basil leaves.

Cherry Tomato Arugula Salad with Pine Nuts and Blueberries

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