Rocket & Dried Tomato Salad

31 Jan

In the depths of winter this salad is a bit of a pick-me-up. The spicy rocket leaves make an excellent partner for the deep sweet flavour of preserved roasted or sun dried tomatoes.

  • Tomatoes roasted or dried and preserved in oil
  • freshly picked rocket
  • crushed sea salt
  • Olive Oil
  • Balsamic vinegar
  • Capers (optional)

If you are using fresh tomatoes. Wash the tomatoes cut in half and lay on a baking sheet cut side up, sprinkle with sea salt and black pepper, drizzle with olive oil. Bake in a medium hot oven for 13-30mins. Set aside to cool. If you are using preserved dried tomatoes remove from the jar, and slice into bite size pieces.
Wash and dry the rocket. Lay the leaves in a large wide bowl add a slosh of olive oil and dash of balsamic and a good pinch of salt. Toss gently then scatter with the preserved tomato pieces add some capers to taste and serve.

Variations To punch up the salad to a main course add toasted pine nuts, shaved parmesan and serrano ham.

Gardeners Note Rocket is tough stuff and stands fresh in my garden all year round from 2 sowings, I’ve even brushed snow off the plants to pick still perfect leaves.


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