Rocket Salad

I can eat rocket almost every day.

It has that sharp, peppery bite that doesn’t fade, and it works with almost anything you pair it with. The Italians do this particularly well - simple combinations, but everything feels considered.

My ever-so-strong craving for this drove me to an obscure Italian village, and right to a seed shop - all of this just so I could transport them back home.

Cook time : xxxx

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Guilt Free : xxxx

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Cook time : xxxx | Guilt Free : xxxx |

Key Words - Salad, Mediterranean, Guilt Free, Healthy Cooking, Under 15 Minutes, Vegetarian, Wholesome, Mindful Eating

Ingredients

Rocket leaves
Red and yellow peppers, sliced
Sun-dried tomatoes
Toasted sesame seeds
Candied nuts (almonds or walnuts)
Apple slices or grapes
Feta (optional)

Dressing
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
Salt
Freshly ground pepper

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Method

1. Start by toasting the nuts with a small sprinkle of sugar in the oven. Let them cool - they’ll crisp up as they sit.

2. Wash the rocket and let it dry properly.

3. In a bowl, combine the rocket, peppers, sun-dried tomatoes, fruit, and nuts.
   Add feta if you like it - not everyone does, and it’s fine to leave it out.

4. Mix the dressing separately, and pour it over just before serving. Toss lightly and garnish with toasted sesame seeds.

• Pro Tip

  Rocket doesn’t like to sit in dressing for too long - it wilts quickly.
  So always dress it at the last minute.