Rocket, Fennel and Pine Nut Salad

    Rocket, Fennel and Pine Nut Salad


    23 people made this

    A fresh salad with bite and lots of taste right through to the lemony dressing. Great with BBQ fish.

    Serves: 6 

    • 1/3 cup (85ml) extra-virgin olive oil
    • 1/2 teaspoon salt
    • 1 teaspoon lemon zest
    • a large bunch of rocket (about 6 cups of leaves) roughly chopped
    • 2 small fennnel bulbs, cored and thinly sliced
    • 1/2 cup toasted pine nuts
    • 30 grape or cherry tomatoes, halved (about 1 1/2 punnets)
    • 1/2 cup freshly grated or shaved Parmesan

    Preparation:15min  ›  Ready in:15min 

    1. Make the dressing by whisking the olive oil, salt, lemon zest and lemon juice together in a small bowl - or by shaking them together in a jar - then set aside.
    2. Put the rocket into a large salad bowl. Sprinkle the fennel, pine nuts, tomatoes and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

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