3 ways with... Rocket

Add a peppery note to springtime dishes with this salad leaf that packs a punch

✱ For a light lunch for two, heat the oven to 200°C and roast 300g halved plum tomatoes with a drizzle of olive oil and 1 tbsp balsamic vinegar for 20 minutes. Toast 4 slices of sourdough. Serve the tomatoes on the toast and tear 100g mozzarella over the top. Scatter with a handful each of basil leaves and rocket and drizzle with olive oil.

✱ To make an easy rocket pesto, put 2 garlic cloves, 50g pine nuts, 100g rocket, 50g parmesan, juice of 1 lemon and 200ml olive oil in a small food processor and blend until combined. Season to taste.

✱ For a pancetta and rocket pizza, heat the oven to 220°C. Lay 4 slices of pancetta on a baking tray and cook for 2 minutes or until crisp. Set aside. Unfurl a ready rolled pizza base and stretch into a rustic circle. Place on a round baking tray. Spread 50g tomato purée on the dough and tear over 60g mozzarella. Bake for 10-12 minutes. Once golden, remove from the oven. Top with 40g rocket and the pancetta, grate over 15g Grana Padano and drizzle with olive oil.