Warm Rocket Salad With Tomatoes And Parmesan Recipe

About this recipe

This warm chicken salad combines tender chicken, juicy tomatoes, and crunchy pine nuts with a tangy mustard dressing. Perfect for a satisfying and Halal-friendly dinner.

Ingredients

• 100G G'S Organic Rocket
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• - Parmesan Shavings
• 308G Roasted Sunflower Seeds, 308G
• 100G Pommery Espelette Pepper Mustard, 100G
• - Mill & Mortar Finishing Salt Flakes Gift Set
• - Filippo Berio Garlic Flavoured Olive Oil
• 75G Perello Capers In Salt, 75G
• - Tata Salt
• - Bragg Apple Cider Vinegar

Instructions

1. 1. Combine 1/2 tablespoon mustard, 1 1/2 tablespoons apple cider vinegar, and 1/4 teaspoon salt in a bowl. Slowly whisk in 2 1/2 tablespoons olive oil until emulsified. Set aside.
2. 2. Heat a small skillet over medium-high heat and toast 1 tablespoon sunflower seeds for 1-2 minutes, stirring occasionally, until golden brown. Be careful not to burn them.
3. 3. Warm 400 g peeled organic tomatoes in a small pan over medium heat or in the microwave. Toss the tomatoes with 1 tablespoon of olive oil and a pinch of salt.
4. 4. Add 100 g rocket to a large bowl and toss with half of the mustard and vinegar mixture. Taste and add more if needed.
5. 5. Divide the dressed rocket between two serving bowls. Top each bowl with the warmed tomatoes, the toasted sunflower seeds, 1 tablespoon capers, and 30 g shaved Parmesan. Season with additional salt and pepper to taste.