Rocket, Parmesan and Tomato Salad

rocket, parmesan and tomato saladSometimes we all need a bit of recipe inspiration. Not necessarily the MasterChef variety, just something simple, easy and quick we can whip up.

So if your food mojo needs a bit of a kick up the pants, you’ll like our recipe of the month. It’s Rocket, Parmesan and Sun-Dried Tomato salad and we adapted it from a good-old fashioned Women’s Weekly recipe. It takes 10 minutes and that’s all. Hooray!

 

Rocket, Parmesan and Tomato Salad Recipe

Ingredients

  • Big pile of green salad leaves (baby rocket works well but if you don’t have any just use any greens). About 100-200g will do it
  • 40g sun-dried/semi-dried tomatoes (you can also use cherry tomatoes or roasted beetroot)
  • 30g parmesan cheese, grated
  • 2-3 tablespoons of roasted nuts. Pine nuts or pumpkin seeds work well (to roast just toss them in a non-stick pan on medium heat til lightly browned)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil (or your choice of another oil you like)

Method

  1. Throw everything in a bowl – too easy!
  2. This could serve 1-4 people, depending on how hungry you are :)
  3. Enjoy :)
Photo by fireskystudios.com on Unsplash
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