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Colourful rocket salad recipe

Colourful rocket salad recipe

  • Recipes
  • Dish type
  • Salad

Care for a basic and tasty salad? Try this rocket salad with tomatoes, sweetcorn and radishes with a simple homemade mustard dressing.

Be the first to make this!

IngredientsServes: 2

  • 60g rocket leaves
  • 1 medium tomato, diced
  • 1 (200g) tin sweetcorn
  • 50g radishes, thinly sliced
  • For the dressing
  • 1 teaspoon Dijon mustard
  • 2 teaspoons vinegar
  • 5 teaspoons olive oil
  • salt and pepper, to taste

MethodPrep:10min ›Ready in:10min

  1. Toss the rocket leaves in a large salad bowl with the diced tomato. Sprinkle sweetcorn and radish slices on top.
  2. In a separate bowl, mix together all ingredients for the dressing, and whisk until well combined. Drizzle over salad and mix well.

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Rocket and Mozzarella Farfalle Salad

I find myself swinging between salads (when they arrive in the veg box) and hearty stews with chunky bread too. I'm really hoping we get a nice summer this year! Lovely looking recipe, thanks for sharing with the No Waste Food Challenge! :)

It is a bit back and forward isn't it. The saying "Ne'er cast a clout till May's oot" is very true, you just don't know what the weather will be like.

What a LOVELY recipe Jac and I also LOVE all of the photos too! Happy Easter to you all! Karen xxx

Thanks Karen and Happy Easter to you too!

looks good jac. There are moments when I could almost be a veggie - and those moments do seem to coincide rather a lot with reading your blog!

What a nice thing to say Fiona, thank you :)

Great combination of flavours! I'm going to make it soon for lunch at work )

I hope you enjoy it Sylvia. I loved it.

Your Mozarella looks totally lush Jac, is it a special one? I do love a simple spring salad, especially one with goodies like these. Gorgeous plate too, and lovely pics of you and Cooper. Glad you're enjoying a little Scottish sun.

The salad was just a thrown together one, but still rather special and we did enjoy the sun.

I do enjoy a good bowl of pasta salad as the weather gets warmer and love all the spring green colours on your plate. This would be a fab addition to this month's In My Veg Box challenge, as April's theme is onions. Farfalle pasta is one of my favourite pastas. The ribbons look pretty on a plate.

Ahh no I thought of that, but then thought no onions, but of course I have spring onions.

Oh this sounds so good - love the use of the rocket.
Mary x

I am a big fan of rocket Mary, although my hubby really doesn't like it and Cooper won't entertain any salad leaves.

Simple, healthy and delish. OH is kindly planting me some rocket at the moment so will be able to try this one soon.

Brilliant! That is just perfect!

That looks wonderful, I can't get enough of mozzarella, I much prefer it cold and fresh rather than melted on pizza!

Oh me to Sarah, it is gorgeous fresh!

A lovely recipe from you, the lighter flavours are perfect for the Spring/Summer season x

Sounds delicious. I'll send the wife out to get the ingredients! (That's a joke, I am perfectly capable myself.) :)

Quite right too. So a nice treat for your wife then?

Jac your pictures in this post are absolutely stunning, some of my faves from you so far. The recipe is itself fresh, juicy, lively and spring-like. Lovely, lovely x

Thanks Deena, what a kind thing to say :)

that is a beautiful salad - so nice to eat well when eating solo - and I especially love the dressing

So refreshing Jac. I'd eat that for lunch any day, even though I am still waiting for spring here. And, your pictures are lovely indeed.

Thanks Lisa and I hope spring arrives soon :)

Such a useful honey mustard dressing made from store cupboard ingredients. Thanks for linking up with this month's No Waste Food Challenge.

That's ok and yes a great dressing.

I am just like you - eating salad one day then shepherds pie the next with the weather fluctuating. Love the look of your salad and especially the dressing with the sweetness of the honey in there. Thanks for sharing with Four Seasons Food. x

I wish the weather would settle Anneli, we could do with more sun :)

Fabulous pasta salad recipe Jaq,eay and quick and loveeee your food photos. Spring is here but yes the heating does seem to be in use more often than not grumble grumble. It was fun hosting the #PastaPlease challenge for April Thanks!

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x



Ingredients

For the dressing:
Oil (extra virgin olive oil is my favourite, but use what you have)
Apple cider vinegar (or try white or red wine vinegar)
Pomegranate molasses (also known as pomegranate concentrate, found in most major grocery stores. You can't substitute standard molasses as it is a very different taste. If you can't get any, just leave it out.)
Maple syrup (or agave nectar, or honey if not vegan)

For the salad:
Arugula / Rocket (or use other lettuce)
Cucumber
Red onion (or white/yellow onion)
Tomatoes
Fresh mint
Walnuts
Parsley
Pomegranate arils
(aka pomegranate seeds)


First of all, peel and cut each onion in half then into approximately ¾ inch (2 cm) sections, and arrange these in a single layer on a lightly oiled baking sheet.

Use 2 tablespoons of the olive oil to brush the surface of the slices, then season them with salt and pepper and place on a high shelf in the oven for 25-30 minutes, until they are beginning to look toasted at the edges and feel tender when pierced with a skewer. You can aslo watch how to chop onions in our Cookery School Video on this page.

Meanwhile make the dressing: using a pestle and mortar crush the garlic with 1 teaspoon of salt until you have a smooth creamy paste. Whisk in the lime juice, 2 tablespoons of oil and a good grinding of black pepper. As soon as the onions are ready, remove them from the oven and, using a palette knife, transfer them to a bowl. Pour the dressing over while they are still warm, tossing them around to coat well with dressing. Leave them on one side until they're quite cool. To assemble the salad, arrange the ingredients in layers, first a layer of rocket leaves, then onions and then flakes of Parmesan, sprinkling with dressing as you go. Continue like this, finishing off with a layer of Parmesan, and serve with ciabatta warm from the oven.


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Rocket salad with balsamic dressing recipe

Our rocket salad with balsamic dressing is super easy to make and ideal if you’re looking for a simple side dish or light salad to serve with chicken, fish or cured meats. This recipe serves 6-8 people and will take you only 5 mins to rustle up. Once you’ve mastered this easy homemade balsamic dressing, you’ll want to make this sauce time and time again for other salads. A portion of this salad works out at only 90 calories per serving.


Amazing Rocket Salad With Pomegranate And Walnuts

It took me quite a while to start enjoying rocket salads. Probably the ones that I had where not dressed to my taste. Nowadays it is definitely one of my favourite salads. Try this recipe Rocket Salad with Pomegranate Seeds, Walnuts, and Potato.

Actually rockets are so healthy, it will be good as it is, with just a pinch of salt, 2 crushed garlic cloves, some good quality olive oil and vinegar your salad will be ready in no time. In this recipe I tried to add some color and more flavor to this gifted plant.

I know it is a burden to peel pomegranates, but when available definitely worth the effort. The already peeled ones on sale in markets can no way be the same as the ones you peel yourself. Perhaps you are lucky to have some one prepare them for you.

Among the various methods of taking out the seeds of the pomegranate I have tried, I decided on the one where you just observe the fruit. Cut off the top and bottom. Cut into half and gently peel the white parts and the seeds will come out easily. Watch this video. Make sure you cut from the part where there are white peels. The method of cutting into half and patting on top makes too much of a mess and crushes the pomegranate seeds.

I suggest you to tear up the rocket leaves to bite size pieces with your hands. But if you have young people you are trying to introduce rocket to, it might be a better idea to cut to thin slices. Enjoy this delicious, salad alone or with fish. If any of the ingredients are not available, you can still go ahead and try. The taste of rocket is very strong, so it will cover up the missing item.


Healthy Sweet Potato Noodle Salad with Chickpeas and Rocket

This Sweet Potato Noodle Salad is insanely delicious, surprisingly satisfying and super healthy. It&rsquos perfect for this time of year, especially if you&rsquore on a health kick after the over-indulgence of the festive period.

I absolutely love the combination of different flavours and textures too &ndash the crispy, subtly spiced sweet potato noodles pair beautifully with the meaty chickpeas, tart-sweet pomegranate seeds, creamy avocado, crisp, peppery rocket and crunchy sunflower seeds.

This salad makes the perfect healthy yet filling lunch, but also works well as a side dish. It&rsquos great for feeding a crowd because its vegan and gluten-free, so caters for a wide range of dietary requirements.

This salad is so well balanced. Nutritiously speaking, it&rsquos packed full of plant-based protein, fibre, healthy fats, leafy greens, slow release energy-filled carbs, and beneficial spices.


Roasted beetroot, rocket and feta salad with mustard lemon dressing

If you are anything like me, you guiltily ticked all of the above. In fact, do you even know anybody these days who doesn’t fit this description?

But fear not – you are not suffering from some rare brain disorder. According to Key Organization Systems you are merely suffering from Modern Life Syndrome, the cumulative effect of all sorts of modern malaises. Take attention span for instance. Lots of new research suggests that our constant use of the internet is affecting our ability to concentrate. We are bombarded with information and can skip with ease from topic to topic in a matter of seconds, and it turns out this overstimulation is bad for our ability to focus on one thing for any length of time. Shocker. Our tendency to increasingly interact with people online is also making us worse at interacting with them in person, but whereas nobody knows that you are also updating your Facebook status while Skyping with a friend, it does become painfully obvious in person when you zone out halfway through their sentence. More and more of us are involved in several projects simultaneously to try and avoid FOMO (fear of missing out), a form of social anxiety that makes you constantly worry that you might miss an opportunity for social interaction, a novel experience, profitable investment or other satisfying event. Apparently, according to Wikipedia, the fear is “especially associated with modern technologies such as mobile phones and social networking services such as Facebook and Twitter, which provide constant opportunity for comparison of one’s status”. Another shocker! And then of course there is my personal favourite, Stuffocation, a brilliant term coined by the writer James Wallman to describe the feeling of drowning in your possessions. Why do I have such trouble in getting organised? Oh yes – because every day I have to fight through piles of stuff that I don’t use to find the one thing I urgently need.

But I have a dream. A dream in which both Nick and I turn off our computers and smartphones after 8pm and spend time actually having (gasp!) a conversation. Where I can read a book for an hour without the irresistible urge to check how many likes my latest Instagram post has or even where I can spend an hour writing for my beloved blog without the urgent need to check what is happening on Facebook. Where I can turn down invitations with impunity, purely because I feel like lying on the sofa with my cats eating ice-cream rather than attending a networking function. And of course, a dream where I throw out my university notes that pair of trousers that I loved in 2001 but have not fit into since 2004 that annoying chipped salad plate and every single piece of the 10kg of carefully saved bubble wrap in the house. And then I serenely inhabit my clean – nay, minimalist – new dream existence, wearing clothes without droopy hems or missing buttons sitting at a desk that is empty but for my computer, a scented candle, and a beautifully crafted pen that I can always find and that never runs out of ink having regular long and meaningful conversations with my nearest and dearest, right after my daily hour of yoga. With a hot twentysomething male instructor who’s a dead ringer for Theo James.

It’s a dream, right, so I may as well dream big o)

OK, so I may never actually achieve this goal of totally simplifying my life, but the area in which I can and do keep things simple is in the kitchen. After a day of shortening my attention span by switching constantly between by day job and blogger persona, nothing is more satisfying that a simple dish for dinner – something with clear, fresh flavours and not too many ingredients. Since Nick has started growing much of our vegetable supply on his allotment, we find that the flavours are so much fuller than store-bought vegetables that it is a pity to mask them with complicated cooking techniques and sauces. So when he recently brought home some fat beetroots, I simply rubbed them with olive oil and tossed them in the oven to slowly roast, caramelise and intensify their flavours. Once they were done, they became the star of this super-simple salad that combines the earthiness of beet with the creamy saltiness of feta, all given a little flavour lift by the tangy dressing and sharp wild rocket. Simple perfection.

I’m sending this recipe over to Katie who is this month hosting the Simple and in Season event started by the lovely and talented Ren Behan.

If you liked this recipe, you may also like my recipes for beetroot risotto, borscht, smoked mackerel, beetroot and potato salad, or these recipes from other bloggers:


  • 1 Add a drop of vegetable oil and the cherry tomatoes to a hot non-stick pan. Leave to blister for about 5 minutes, tossing occasionally. Pour into a large bowl and cover with a lid to steam.
  • 2 Blitz spinach in a blender, gradually adding all of the oat milk until it all comes together as a smooth green liquid. Place flour into a large bowl, and slowly pour the spinach mixture into the flour while whisking, bringing all the ingredients together. If the mixture is thick, add a splash of water or a little more oat milk until it reaches a thin, paint-like consistency. Season with salt and pepper.
  • 3 Wipe out the pan and then place it on medium heat with a splash of oil. Pour some of the pancake batter mixture in and let it cook until it's a little brown around the edges or bubbles start to come up through the centre, then carefully flip it. Cook until it's just set, not too much browning on the pancakes. Repeat and keep stacking your pancakes until you're out of batter! Then cover with a tea towel and set aside.
  • 4 Uncover the tomatoes and add vinegar and sugar to the bowl. Now the fun part: Squeeze the tomatoes in the bowl to help release some of the juices (being careful--they can retain heat!). All this liquid will become your dressing. Then add the rocket and stir through to combine.
  • 5 Stack your pancakes, top with a generous serving of the tomato rocket salad, drizzle over any spare juice and top with pieces of plant-based feta.

Sign up for a week of delicious plant-based recipes

Take the best of VegKit with you!

Get your FREE Veg Starter Kit

Get your FREE Kit!

Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and eggs. Be part of a growing trend towards a kinder, more compassionate world!

Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.