rocket recipes
Here's a collection of rocket recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our rocket producer and order yours click here.
Rocket and Gruyere Omlette
Rocket and Hazelnut Pesto
Pomegranate, Rocket & Walnut Salad
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Serve with salad and crusty bread. Add more veggies if you like, such as chopped peppers and onions. Serves 4.
- 1 garlic clove, halved
- 1/2 tablespoons olive oil
- 5 oz rocket
- 6 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 lb Gruyere, cut into small cubes
Preheat your grill. Cook the garlic and oil in an ovenproof frying pan over medium heat, stirring occasionally, until they are golden, about 2 minutes. Remove the garlic and add the rocket. Cook, stirring, 1 to 2 minutes to wilt. Whisk together the eggs, salt, and pepper, then pour over the rocket and cook, undisturbed, over medium heat until almost set, about 5 minutes. Sprinkle the cheese on the top and place under the grill until eggs are just set and cheese is melted, 1 to 2 minutes.
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This pesto is a bit more lively - peppery, toasty and nutty - than your average basil and pinenut-based pesto. Beyond pasta, it's lovely with white fish - use as a crust for pollack, it makes a great dressing for an avocado and butter bean salad, or dot over slices of fresh buffalo mozzarella. Serves 4.
- 4 tbsp whole hazelnuts
- 100g rocket, washed
- 1 large or 2 medium-sized garlic clove(s), peeled
- 4 tbsp extra-virgin olive oil
- 4 tbsp freshly grated Parmesan cheese
- Salt and pepper
Dry roast the hazelnuts in a frying pan until the skins start to loosen - 7-10 minutes over medium-to-high heat. Cool for a minute for two and then rub the skins off, as best as you can, using a clean tea towel.
Put the toasted, de-skinned nuts in a food processor and whizz until ground up quite fine. Add the rocket and garlic and whizz, adding the olive oil as you go (add extra oil if you prefer a thinner texture). Stir in the Parmesan and season.
You can store the finished pesto in an air-tight container in the fridge for 2 days - drizzle a bit of oil over to the top to keep it fresh. You can also freeze it. A good way to do so it to spoon the pesto into the cubes of an ice tray; that way you can defrost small amounts as you require it - and you should be able to defrost one cube at room temperature in 1 hour.
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Serves 6 as a side
- 2 pomegranates
- 1 tbsp demerara sugar
- 300g rocket
- 4 clementines, peeled and segmented
- 75g walnuts, lightly toasted
- 3 tbsp walnut oil
- 200g Abergavenny goat�s cheese (substitue with crumbled plain tofu)
- Sea salt and black pepper
Firmly roll whole, uncut pomegranates on a hard surface (a kitchen worktop or a sturdy table) to help loosen the seeds inside. Place a fine mesh sieve over a sauce pan. Cut the pomegranate on a large cutting board, brush any straying juices into the pan. Squeeze the pomegranate halves over the sieve to release the seeds and allow the juices to fall beneath the sieve into the pan. Tap the back of each pomegranate half with your hand or a spoon to help get all the seeds out. Once you�ve removed all or most the seeds pick through them to remove any of the white pith that might have got loose � this is bitter so you don�t want it in your salad. Place the seeds in a bowl and set aside.
Add the sugar to the pomegranate juice in the sauce pan and place over a medium heat until the sugar dissolves and the juice is reduced by nearly half. You want it to thicken up and be a bit syrupy � but not too syrupy! Set aside to cool. Wash the rocket leaves and pat, shake or spin dry. Toss with the clementine segments. Add the walnuts and pomegranate seeds. Once the pomegranate syrup has cooled, whisk with the walnut oil. Add a touch of salt and pepper to taste. Gently drizzle over the salad and toss. Arrange in salad bowl or on individual plates. Crumble goat�s cheese or tofu over and gently mix in. Serve immediately!
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