Rocket And Sun-Dried Tomato Salad |
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Early spring rocket is a great salad vegetable - packed with peppery flavour and vitamins.
It makes such a refreshing change from root vegetables and brassicas!
Spice it up with this delicious dressing, topped off by the sweetness of sun-dried tomatoes.
It's quick and easy to make and is sure to bring a smile to your face and put a spring in your step!
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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)
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Method |
- If using dried sun-dried tomatoes, rather than those preserved in oil, then soak them in a mug of boiling water for ½ hour to soften them.
Drain well.
- Chop the sun-dried tomatoes into small chunks.
- Wash the rocket thoroughly and trim any tough stalks. Dry well (or the dressing won't stick).
- Tear the basil leaves (if using) into small pieces. If using other fresh herbs, chop finely.
- Mix the herbs with the balsamic vinegar, olive (or tomato) oil and mustard. Add salt and pepper to taste, if desired.
- Mix the rocket leaves with the dressing and place on individual plates.
- Top with the sun-dried tomatoes.
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Time From Cupboard-To-Table |
10 minutes.
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Notes & Variations on Rocket & Sun-Dried Tomato Salad |
| Serve with fresh, crusty bread or as a side dish to pasta, rice or quinoa. |
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Ratings & Reviews |
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