10 Easy Ways To Enjoy Rocket

Rocket can be so much more than just salad. Prized for its peppery flavour, it’s loaded with potassium and vitamin C, and is also easy to grow at home – just find a warm, sunny spot for it. From vegan tuna risotto to chicken and asparagus quiche, here are ten simple ways to make full use of this versatile leaf…
10 Easy Ways To Enjoy Rocket
AO
Farro With Roasted Red & Golden Beetroot Salad
Farro With Roasted Red & Golden Beetroot Salad
Melina Davies, Olive & Thyme

Serves

4

Difficulty

Easy

Total Time

2 Hours 20 Minutes

Ingredients

1 cup of dried Farro (soaked in water for up to 1 hour)
1 small red beetroot, diced (½ inch pieces)
2 medium golden beetroots, diced (½ inch pieces)
3 tbsp of extra-virgin olive oil
Sea salt (preferably Maldon sea salt)
2 tbsp of balsamic vinegar
½ tbsp of Dijon mustard
Fresh cracked pepper
2 tsp of Italian flat leaf parsley, chopped
½ lemon, juiced
For the garnish:
½ lemon, juiced
1 cup of baby rocket
¼ cup of crumbled goat cheese or crumbled feta (optional)

Method

Step 1

Preheat oven to 350°F (170°C).

Step 2

In a small mixing bowl, add the farro and 2 cups of cold water, and let it soak for up to 1 hour.

Step 3

Cut the tops off the beetroots, leaving 1-inch of the top intact. Wash and remove any debris with a damp kitchen towel. Coat the beets with olive oil (1 tbsp) and sprinkle over the salt. Individually wrap them tightly in foil and place on a baking sheet. Cook in the oven until fork-tender, approximately 40 to 45 minutes. When cool enough to touch, cut the ends off, peel the skin and dice.

Step 4

On a high heat boil 3 cups of water. Add the soaked farro and a pinch of salt, bringing it back to the boil. When the water begins to boil, reduce the heat, cover the pot with a lid and simmer for 10 to 12 minutes. Remove from the heat, drain the water, and allow to cool.

Step 5

In a small mixing bowl, whisk together the balsamic vinegar, Dijon mustard, remaining olive oil and pepper. Slowly add in the balsamic mix to the farro, tossing it to the combine with the grains. Once fully combined, add the diced beets, parsley, lemon, arugula (rocket) and cheese (optional). Lightly toss together, salt to taste, and serve.
Vegan Rocket, Parmesan & Tuna Risotto
Vegan Rocket, Parmesan & Tuna Risotto
Good Catch Foods

Serves

4-6

Difficulty

Easy

Total Time

40 Minutes

Ingredients

2 tbsp of plant-based butter
2 tbsp of extra virgin olive oil
1 onion, diced
¼ a fresh garlic, slivered
270g of short-grain risotto rice
200ml of dry white wine
1 tbsp of sea salt
2 tsp of white pepper, ground
1 .1l of cold water
3 pouches of Good Catch Oil & Herbs Plant-Based Tuna
75g of rocket
80g of plant-based parmesan cheese, shredded, plus more for garnish
¼ cup of lemon zest, plus more for garnish
1 tbsp of lemon juice, freshly squeezed

Method

Step 1

In a large, heavy-bottomed pot, add the plant-based butter and olive oil and sauté the onions and garlic over a medium heat, until translucent.

Step 2

Add risotto rice and stir to coat with onions, garlic, butter and oil. 'Toast' the rice for a minute or two, stirring constantly so it doesn’t stick.

Step 3

Deglaze the rice with the white wine and continue to stir and cook until the wine is fully absorbed. Add some salt and pepper and continue to stir.

Step 4

In small increments, add the cold water to the rice. Cook until all the liquid is absorbed, before adding next bit of water.

Step 5

Continue this process, stirring constantly, until all the water has been absorbed and you’ve achieved a creamy final product. The rice should remain fully formed, slightly al dente and suspended in the creamy, starchy liquid.

Step 6

Add the Good Catch Plant-Based Tuna and cook another minute or two to warm it through.

Step 7

Finally, add the rocket, parmesan cheese, lemon zest and lemon juice and stir to wilt the rocket. Serve hot. Garnish with more grated parmesan.
Chicken, Sweetcorn & Asparagus Quiche
Chicken, Sweetcorn & Asparagus Quiche
Phillippa Spence, Posh Tarts

Serves

4

Difficulty

Easy

Total Time

20 Minutes

Ingredients

6 large eggs
4 tbsp of single cream
6 spring onions, trimmed & sliced
100g of asparagus spears, trimmed & thinly sliced, tips left whole
160g of shredded smoked chicken breast
100g of canned sweetcorn, drained
2 tbsp of olive oil
40g of rocket leaves
Balsamic vinegar
Sea salt & freshly ground black pepper

Method

Step 1

Preheat the oven to 200°C. Place a 24-cm ceramic flan dish on a baking sheet and place in the oven to heat up.

Step 2

Meanwhile, crack the eggs into a large mixing bowl and whisk with the cream. Season well with salt and pepper. Stir in the spring onions, asparagus, chicken and sweetcorn.

Step 3

Remove the flan dish from the oven, pour in the olive oil and swirl it around the dish to coat the base and sides. Carefully tip in the filling and place the quiche back in the oven. Bake for 15-20 minutes until golden and just set.

Step 4

Remove from the oven and serve warm with balsamic-dressed rocket leaves or a homemade tomato sauce.
Herby Lemon, Chicken & Rocket Wraps
Herby Lemon, Chicken & Rocket Wraps
Fresh & Naked

Serves

6

Difficulty

Easy

Total Time

1 Hour 45 Minutes

Ingredients

40g of butter, soft
1 lemon
1 garlic clove, crushed
4 -5 thyme sprigs
2 -3 sage sprigs, leaves finely chopped
1 whole chicken, about 1 .7kg
6 spring onions
1 bag of rocket
1 carrot, grated
2 tbsp of olive oil
1 tbsp of wholegrain mustard
2 tbsp of red wine vinegar
6 wraps

Method

Step 1

Heat the oven to 190ºC (170ºC fan). Beat together the butter, zest of the lemon, garlic, thyme leaves and sage.

Step 2

Use your hands to ease away the skin over the breast of the chicken and spread the butter mixture under the skin. Put half the remaining lemon inside the chicken (keep the other half for the dressing) and season the chicken skin with salt and pepper.

Step 3

Cook the chicken for around 1½ hours, basting regularly. To check the chicken is cooked through, insert a skewer into the thickest part of the thigh and make sure that the juices run clear.

Step 4

Mix together the oil, mustard, vinegar and squeeze of the reserved lemon and season.

Step 5

Slice the spring onions and mix with the herb salad and grated carrot in a bowl. Cut the Chicken into portions and lay on top of the salad. Drizzle everything with dressing. Divide the salad between the 6 wraps and serve.
Rocket & Salmon Puttanesca
Rocket & Salmon Puttanesca
Fresh & Naked

Serves

2

Difficulty

Easy

Total Time

25 Minutes

Ingredients

2 tbsp of olive oil
2 garlic cloves, thinly sliced
½ tsp of chilli flakes
50g of black olives, chopped
1 tbsp of capers, chopped
200ml of passata
2 salmon fillets
200g of spaghetti
1 bag of rocket

Method

Step 1

Fill a kettle with water and bring to the boil.

Step 2

Heat the oil in a frying pan and gently cook the garlic. Just when it starts to become golden, add the chilli, olives and capers, cook for 1 minute then add the passata and stir.

Step 3

Pour the boiling water into a large saucepan and cook the pasta according to the pack instructions.

Step 4

Lay the salmon fillets on top of the sauce, season with pepper and cover tightly with foil. Leave to gently bubble and steam for 8-10 minutes.

Step 5

When the salmon is cooked, carefully lift out of the pan and set aside on a warm plate. When the pasta is cooked drain and return to the pan, add the rocket, along with the sauce. Stir well so it’s totally coated and the rocket is wilted. Taste to check the seasoning.

Step 6

Divide the pasta between 2 plates, flake the salmon over the top and serve.
Grilled Halloumi, Tomato & Rocket Bruschetta
Grilled Halloumi, Tomato & Rocket Bruschetta
Cesar Fernandez, Miele

Serves

2

Difficulty

Easy

Total Time

10 Minutes

Ingredients

2 slices of sourdough bread
225g of halloumi, sliced
2 tomatoes, thickly sliced
50g of rocket, washed
Olive oil
Lemon juice

Method

Step 1

Preheat a griddle pan over a medium heat. Brush the bread with a little olive oil and grill for a couple of minutes per side.

Step 2

Add the sliced halloumi and cook also for a couple of minutes. Keep warm until needed.

Step 3

To serve, plate the halloumi and tomato on the bread. Garnish with rocket, olive oil and some lemon juice.

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Barbecued Asparagus, Rocket, Goats Cheese & Pine Nut Salad
Barbecued Asparagus, Rocket, Goats Cheese & Pine Nut Salad
British Asparagus

Serves

4

Difficulty

Easy

Total Time

10 Minutes

Ingredients

2 bundles of asparagus
2 tbsp of olive or rapeseed oil
100g of rocket, washed
150g of goats cheese
75g of pine nuts, toasted
For the dressing:
3 tbsp of olive or rapeseed oil
Juice of 1 lemon
2 tsp of grainy mustard
1 tbsp of runny honey

Method

Step 1

Trim the asparagus as necessary. Place on a baking sheet or in a bowl and toss with the oil, making sure all the asparagus is coated. Season with sea salt and black pepper.

Step 2

Put the asparagus on the grill rack of the barbecue and cook for approximately 2 minutes each side, until it is lightly charred. Remove from the barbecue and set aside.

Step 3

To make the dressing, mix together all of the ingredients and whisk well. Season to taste.

Step 4

Divide the rocket between 4 plates. Top with the barbecued asparagus, crumble over the goats cheese, sprinkle with the toasted pine nuts and drizzle over the dressing.

Step 5

Serve immediately with warm, crusty bread.
Chilli & Lime Butter Scallops With Mango & Avocado Salad
Chilli & Lime Butter Scallops With Mango & Avocado Salad
Elly McCausland, AO At Home

Serves

2

Difficulty

Easy

Total Time

15 Minutes

Ingredients

1 ripe avocado
1 ripe mango
Two large handfuls of rocket
Olive oil
Salt & pepper
35g of butter
1 medium-hot chilli
Zest & juice of 1 lime
6 -10 scallops, depending on size & budget
A small bunch of coriander, finely chopped

Method

Step 1

First, make the salad. Halve the avocado, remove the stone and dice the flesh. Scoop out into a bowl. Slice the mango into halves, either side of the stone, then criss-cross the flesh with a knife. Turn the mango half inside out to form a ‘hedgehog’ shape, then slice the flesh off into the bowl.

Step 2

Add the rocket and toss together with half the coriander, a glug of olive oil, a squeeze of lime juice and some seasoning. Divide between two plates.

Step 3

Finely chop the chilli (remove the seeds if you want it less hot).

Step 4

Heat the butter in a frying pan with a splash of oil (this stops it burning). Season the scallops. Over a medium-high heat, sear the scallops for a couple of minutes in the butter, then add the lime zest and chilli. Flip the scallops over and cook for another couple of minutes, shaking the pan a little to distribute the chilli throughout the butter.

Step 5

Remove the scallops with a slotted spoon and place on the plates with the salad. Add the remaining lime juice to the chilli butter in the pan and cook for another few seconds, then spoon over the scallops. Scatter with the remaining coriander and serve immediately.

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Creamy Butter Bean Hummus, Rocket Pesto With Roast Seasonal Vegetables:
Creamy Butter Bean Hummus, Rocket Pesto With Roast Seasonal Vegetables
Niki Webster, Rebel Recipes

Serves

2

Difficulty

Easy

Total Time

1 Hour 15 Minutes

Ingredients

1 large potato, washed & chopped irregularly
2 carrots, washed & chopped
½ aubergine, sliced
Handful of radishes
1 tbsp of olive oil
½ tsp of sea salt
Twist of black pepper
For the hummus:
1 can of organic butter beans, drained
Juice of ½ a lemon
2 garlic cloves
Splash of olive oil
½ tsp of sea salt
2 tbsp of tahini
For the pesto:
½ cup of walnuts
¼ cup of toasted pine nuts
2 handfuls of rocket
Juice of ½ a lemon
1 tsp of sea salt
1 garlic clove
2 tbsp of nutritional yeast
½ cup of water
1 tbsp of olive oil (optional)

Method

Step 1

Add all the veg to a baking tray and drizzle with olive oil, salt & pepper. Coat well. Roast on a medium heat for 30-45 minutes, depending on what veg you have used.

Step 2

To make the hummus, add the butter beans into your blender with the garlic, lemon juice, tahini and olive oil. Blitz until smooth and creamy (around 2 minutes), add a little water to loosen. Season to taste and blitz again.

Step 3

Add all the ingredients to your food processor or high-speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.

Step 4

Put the hummus and pesto on a plate, top with the roasted veg and serve.
Mini Pizzas With Spinach Pesto, Roast Tomatoes, Courgette & Rocket
Mini Pizzas With Spinach Pesto, Roast Tomatoes, Courgette & Rocket
Niki Webster, Rebel Recipes

Serves

Makes 6 Pizzas

Difficulty

Easy

Total Time

1 Hour 45 Minutes

Ingredients

2 cups of cherry tomatoes
1 courgette, sliced
Splash of olive oil
Sea salt
For the dough:
200g of strong organic white flour
¼ tsp of sea salt
1 tsp of quick yeast
1 tsp of sugar
2 tbsp of olive oil
175ml of lukewarm water
For the pesto:
100g of pine nuts, toasted
100g of spinach
2 tbsp of olive oil
½ tsp of sea salt
Juice of ½ a lemon
2 garlic cloves
3 handfuls of fresh basil
3 tbsp of nutritional yeast
For the toppings:
Rocket
Drizzle of olive oil
Sea salt
Chilli flakes

Method

Step 1

To make the dough, add the flour and salt to a large bowl – mix well.

Step 2

Mix the yeast, sugar, olive oil with the lukewarm water and leave for a minute or so.

Step 3

Create a hole in the middle of the flour and gradually add the liquid until you have a dough.

Step 4

Tip the dough onto a well-floured chopping board. Knead for a few minutes until the dough is springy. The dough is quite wet so keep adding more flour if needed.

Step 5

Transfer back to the bowl and cover with a damp cloth for about 1 hour. The dough should have doubled in size.

Step 6

Transfer back onto the floured chopping board and knead again to knock back.

Step 7

To make the toppings, add the cherry tomatoes and courgette sliced to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside.

Step 8

To make the pesto, add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.

Step 9

To make the pizza, heat the oven to 180ºC. Lightly oil a large baking tray.

Step 10

Divide the dough into 6 for mini pizzas or 2 large ones. Roll out the dough and place on a baking tray. Spread the pesto onto the dough and bake for 10-15 minutes, until the crust is cooked and a little golden.

Step 11

Remove from the oven, allow to cool a little and top with pesto, roast courgettes, cherry tomatoes, rocket, chilli flakes, sea salt and more oil if you like.

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