Ingredients

Serves 4

• 300g fresh rocket leaves
• 12 halves of sun-dried tomatoes (in oil or dried)
• Handful fresh basil leaves (if available). Otherwise use chives or parsley.
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil (or oil from the tomatoes, if from a jar)
• 1 level teaspoon wholegrain mustard (or Dijon-style, if you prefer)

Method

1. If using dried sun-dried tomatoes, rather than those preserved in oil, then soak them in a mug of boiling water for ? hour to soften them. Drain well.
   
   
2. Chop the sun-dried tomatoes into small chunks.
   
   
3. Wash the rocket thoroughly and trim any tough stalks. Dry well (or the dressing won't stick).
   
   
4. Tear the basil leaves (if using) into small pieces. If using other fresh herbs, chop finely.
   
   
5. Mix the herbs with the balsamic vinegar, olive (or tomato) oil and mustard. Add salt and pepper to taste, if desired.
   
   
6. Mix the rocket leaves with the dressing and place on individual plates.
   
   
7. Top with the sun-dried tomatoes.
   
   
   

Time From Cupboard-To-Table

Notes & Variations on Rocket And Sun-Dried Tomato Salad

Serve with fresh, crusty bread or as a side dish to pasta, rice or quinoa.

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