Rocket Salad

Rocket Salad

Spring is here! The days are getting longer and flowers are starting to bud. The excitement of the nearing BBQ season is almost tangible as everyone around me seems to get increasingly more happy as the days grow longer.

I absolutely love serving salads as part of our dinner in the evening, however, I do like to keep things interesting as I would hate for it to become just another side-dish that have to be consumed just because it is healthy.


  • 160g rocket leaves
  • 1 yellow pepper, diced
  • 10 green olives, pitted
  • 10 black olives, pitted
  • salt and pepper, to taste
  • 1 tablespoon grated parmesan cheese
  • juice of one lemon
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon parmesan cheese
  • 1/2 teaspoon garlic powder
  • salt and pepper, to taste


  1. Start with the dressing and combine all ingredients in a bottle. Shake until well-mixed and then set aside.
  2. Toss the first four salad ingredients together in a salad bowl.
  3. Season the salad and pour over the dressing.
  4. Toss again before sprinkling over the parmesan cheese.
  5. Serve with a pasta dish.

Looking for a dish that will complement this salad?

2 Comments on “Rocket Salad

  1. Pingback: Ultimate Cobb Salad – Life, with Clotted Cream

  2. Pingback: Beetroot and Goat’s Cheese Quiche – Life, with Clotted Cream

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