Alfalfa

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Alfalfa and Tomato Salad

1 pack alfalfa, 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 with 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, and serve. Serve with sliced mozzarella and char-grilled bruschetta for an informal starter.