Recipe Page: Rocket

Balsamic Glazed Chicken with Rocket Salad

Duration: 30 minutes

Savoury chicken on a tasty bed of rocket.

Utensils

  • Grill or pan

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 cups rocket (arugula), washed and dried
  • 1 cup cherry tomatoes, halved
  • 1/2 cup balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • Parmesan shavings for garnish

Instructions

  1. Season chicken breasts with salt and black pepper. In a bowl, whisk together balsamic vinegar, olive oil, honey, and minced garlic to create the glaze.
  2. Grill or pan-sear the chicken breasts until fully cooked, brushing with the balsamic glaze during the last few minutes of cooking.
  3. In a large bowl, combine rocket and cherry tomatoes and then slice the grilled chicken and arrange it over the salad. Drizzle with the remaining balsamic glaze and garnish with Parmesan shavings.
  4. Serve the balsamic glazed chicken with rocket salad immediately.

Lemon Ricotta and Rocket Pappardelle

Duration: 30 minutes

Lemony freshness with the rich and tasty flavours of ricotta and rocket.

Utensils

  • Large pot for boiling pasta
  • Large bowl

Ingredients

  • 12 oz pappardelle pasta
  • 1 cup rocket (arugula), chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup ricotta cheese
  • Zest and juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • Salt and black pepper to taste
  • Crushed red pepper flakes for a bit of heat (optional)

Instructions

  1. Cook the pappardelle pasta according to package instructions. Drain and set aside.
  2. In a large bowl, mix ricotta cheese with lemon zest, lemon juice, and olive oil until smooth.
  3. Toss the cooked pappardelle with the ricotta mixture until well coated.
  4. Add chopped rocket and halved cherry tomatoes to the pasta.
  5. Season with salt, black pepper, and optional crushed red pepper flakes.
  6. Gently toss everything together until combined. Serve the lemon ricotta and rocket pappardelle warm.

Chickpea and Rocket Salad with Lemon Tahini Dressing

Duration: 15 minutes

Fresh and tasty, a beyond delicious salad.

Utensils

  • Large bowl

Ingredients

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 3 cups rocket (arugula), washed and dried
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup tahini
  • 2 tablespoons extra-virgin olive oil
  • Juice of 2 lemons
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. In a large bowl, combine chickpeas, rocket, diced cucumber, halved cherry tomatoes, sliced red onion, and chopped fresh parsley.
  2. In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and black pepper to make the dressing.
  3. Pour the lemon tahini dressing over the salad and toss to coat.
  4. Adjust seasoning if needed and serve the chickpea and rocket salad chilled.