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   ![10 Easy Ways To Enjoy Rocket](https://media.sheerluxe.com/8MPk7M7UNHAsMdH5UXgwt1GvYcg=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F03%2Frocket-recipe-hero.jpg?itok=W5NrvnQB)

  

 

 



 

  AO 

 

 

 

[Life](/life)

 /  25 March 2021  

#  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…  


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##  Farro With Roasted Red &amp; Golden Beetroot Salad 

 

### Melina Davies, Olive &amp; 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.



 



 

 

 

 

 

 

Visit [OliveAndThyme.com](http://OliveAndThyme.com)

 

 

 

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##  Vegan Rocket, Parmesan &amp; 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 &amp; 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.



 



 

 

 

 

 

 

Visit [GoodCatchFoods.com](http://GoodCatchFoods.com/recipes)

 

 

 

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##  Chicken, Sweetcorn &amp; 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 &amp; sliced  

   100g of asparagus spears, trimmed &amp; 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 &amp; 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.



 



 

 

 

 

 

 

Visit [Waterstones.com](https://www.waterstones.com/book/posh-tarts/phillippa-spence/9781787133815)

 

 

 

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##  Herby Lemon, Chicken &amp; Rocket Wraps 

 

### Fresh &amp; 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.



 



 

 

 

 

 

 

 ![](https://media.sheerluxe.com/OPxYygsYbQVsyNxS_Mv2v7NUoMs=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F03%2Ffreshnaked-rocketsalmonputtanesca.png?itok=8GWUmtZV)

 

 

 

 

 

 

##  Rocket &amp; Salmon Puttanesca 

 

### Fresh &amp; 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.



 



 

 

 

 

 

 

Visit [FreshAndNaked.co.uk](http://FreshAndNaked.co.uk)

 

 

 

 

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##  Grilled Halloumi, Tomato &amp; 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.



 



 

 

 

 

 

 

Visit [Miele.co.uk](http://Miele.co.uk)

 

 

 

 ![](https://media.sheerluxe.com/XIFoOYK8VeiLU6d9iiJHoqeo7pQ=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F03%2Fbritishasparagus-bbqbritishasparagusrocketgoatscheesepinenutsalad.png?itok=QWhGQ6Uh)

 

 

 

 

 

 

##  Barbecued Asparagus, Rocket, Goats Cheese &amp; 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.



 



 

 

 

 

 

 

Visit [British-Asparagus.co.uk](http://British-Asparagus.co.uk)

 

 

 

 ![](https://media.sheerluxe.com/usVCkry5TgBn48boFsQR2w2-3XA=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F03%2Fao-chillilimebutterscallops.png?itok=yfHEQ8FD)

 

 

 

 

 

 

##  Chilli &amp; Lime Butter Scallops With Mango &amp; 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 &amp; pepper  

   35g of butter  

   1 medium-hot chilli  

   Zest &amp; juice of 1 lime  

   6-10 scallops, depending on size &amp; 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.



 



 

 

 

 

 

 

Visit [AO.com](http://AO.com)

 

 

 

 ![](https://media.sheerluxe.com/J0JSuvf2A0sVfX_uDKe2FjlwxCs=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F03%2Fcreamybutterbeanhummuswithrocketpesto.jpg?itok=0DAQVfdl)

 

 

 

 

 

 

##  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 &amp; chopped irregularly  

   2 carrots, washed &amp; 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 &amp; 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.



 



 

 

 

 

 

 

 ![](https://media.sheerluxe.com/CD9MXhyGf4ypQ2Pj0_2wI9MYsh4=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F03%2Fminispeltpizzas.jpg?itok=jMHQV8kN)

 

 

 

 

 

 

##  Mini Pizzas With Spinach Pesto, Roast Tomatoes, Courgette &amp; 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.



 



 

 

 

 

 

 

Visit [RebelRecipes.com](http://RebelRecipes.com)

 

 

 

 

  

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