Mediter­ranean-style rocket salad

NZ Lifestyle Block - - Plants with a purpose -

Serves 2-3 From Mary Browne, He­len Leach and Nancy Tich­borne, The Cook’s Salad Gar­den Re­vis­ited


2 tbsp olive oil 1 tbsp sherry vine­gar 1 clove gar­lic, very finely chopped ¼ tsp salt freshly ground black pep­per rocket leaves (torn), enough to fill

a serv­ing plat­ter ½ small red-skinned onion,

sliced into very fine rings 1 av­o­cado, peeled and cut

into slices ¼ cup black olives, stones re­moved 6 cherry toma­toes, cut in half chives, scissored pars­ley, finely chopped Parme­san shav­ings to gar­nish

(use a potato peeler)

How to make

In a small bowl com­bine all the dress­ing in­gre­di­ents. Ar­range the av­o­cado, olives, and toma­toes on top of the rocket leaves. Pour the dress­ing over the salad. Top with the herbs and Parme­san shav­ings. Serve im­me­di­ately.

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