This is definitely one of my favorite salads. Love guaranteed..
Rockets leaves are rich in chlorophyll, amino acids and vitamins C,E, B and K. They contain beta-carotenes which is good for the eyes and glucosinolates which helps protect against cancer. Many seem not enjoy rocket leaves for the bitter taste, peppery flavour along a pungent odour. But trust me, these small green leaves works magic. Low in calories, rich source of minerals, copper and iron, these leaves helps detoxify enzymes from your body.
While I usually combine rocket leaves with lettuce to cut down on the bitterness, I tried a new recipe for our last Christmas dinner, and everyone enjoyed it.
I hope you will love this simple yet tasty recipe. I'd love to hear how you prepare your rocket leaves.
You will need
One packet of fresh rocket leaves
1/2 cup fresh pomegranate seeds
1/2 cup feta cheese
1/4 cup pecan nuts
1 tsp honey
Olive oil
Salt to taste
Wash the rocket leaves thoroughly (they tend to absorb a lot of sand, hence require thorough wash and soak before consuming)
Toast 1/4 cup pecan nuts with one tablespoon of honey on low heat. Set aside.
Drain rocket leaves, add pomegranate seeds, toasted pecan nuts and feta choose.
Season with salt and olive oil.
Mix nicely and tadaaaaa.... Ready to serve
I served my salad with roasted Turkey and mixed grilled vegetables. Such a delight!
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