This recipe combines Sparkle Rocket, a cultivated variety of Arugula, grown in Singapore without the use of Pesticides, fresh juicy apples and roasted succulent tomatoes. The sweetness from the apples together with the peppery flavors courtesy of the Rocket combines with the umami bomb the tomatoes bring to the plate creating a myriad of flavors which complement each other.
Ingredients
80 gm VertiVegies Sparkle Rocket
1 cup cherry tomatoes
1 whole red apple
1/3 cup parsley
2 tbsp almonds
2 tbsp olive oil
1 tbsp red onion
1 large lime
A few sprigs of thyme and rosemary
Coarse sea salt
Cracked black pepper
Recipe
Preheat oven to 230C. Lightly toss cherry tomatoes in 1 tbsp of olive oil, rosemary and thyme sprigs and sprinkle with a pinch of sea salt. Place tomatoes on a baking tray lined with baking paper. Roast tomatoes for 20 - 25 minutes or until skin blisters and are beginning to burst and allow to cool.
Mix the lime juice, lime zest, remaining olive oil, two pinches of salt and pepper in a sealed container and shave vigorously to combine. Thinly slice onions and apple and mix with Sparkle Rocket leaves. Place on a serving plate and drizzle dressing, sprinkle chopped parsley and chopped almonds over the salad mix as well. Heap roasted cherry tomatoes generously.
Pro Tip
Use a mason jar with a covered lid to mix the salad dressing. They are not only efficient, but also serves as a vessel to store your excess dressing to use again.
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