Rocket, Cherry Tomato and Pine Nut Salad


  • 4 tablespoons of olive oil
  • 1 tablespoon of balsamic vinegar
  • 4 big handfuls of wild rocket leaves (rinsed and dried)
  • 1/2 punnet of cherry tomatoes (halved)
  • 40g of pine nuts
  • Shaved parmesan cheese
  • Salt and pepper to taste


Toast the pine nuts on a low heat until they’re browned and then let it cool.
Combine the olive oil, vinegar, salt and pepper in a jar with a lid. Replace the lid, and then shake to combine the ingredients.
Place all the other ingredients in a bowl and toss them together with the dressing. Sprinkle on the pine nuts and shaved parmesan.


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