Punchy rocket, salty parmesan and pomegranate seeds are dressed in a simple lemon vinaigrette. Serve this easy rocket salad as a delicious side dish or simple lunch.
Rocket and parmesan is such a lovely classic combination, but when you add juicy pomegranate seeds that provide bursts of sweet-tart juice as you bite them, it sends this simple salad to another level.
This salad makes such a great accompaniment to a barbecue, or part of a mezze style spread. I love to make it at Christmas and serve it as part of our Christmas Eve buffet. It is pretty and festive, and looks impressive – even though it takes a matter of minutes to put together!
The ruby red pomegranate seed jewels are not only pretty (and tasty!) but are good for you too – pomegranate seeds are rich in antioxidants, vitamin C, vitamin E, folate, potassium and vitamin K. They can be quite expensive, especially out of season, but when in season they do add lovely variety to a salad.
Rocket, arugula, rucola – whatever name you give it, this peppery leaves is one of my favourite salad leaves. It adds so much flavour, and many of the same health benefits as kale, broccoli, and brussels sprouts!
Make it Your Pomegranate, Parmesan & Rocket Salad:
This is such a simple salad, showcasing each ingredient; that any changes will really change the taste and look of the salad. However, if you don’t have lemon juice to hand then add the same amount of vinegar. (Rice wine isn’t very strong if you’re not a vinegar fan, but am loving sherry vinegar on salads right now.)
Pomegranate, Parmesan & Rocket (Arugula) Salad
- 1 tbsp olive oil
- 1/3 tbsp lemon juice
- Black pepper
- 100 g rocket
- ½ pomegranate
- 70 g parmesan shaved
- First make the dressing: in a small bowl whisk the olive oil and lemon juice together with a pinch of black pepper. Put to one side.
- Lay the rocket over your serving plate/bowl, then sprinkle over the parmesan shavings and pomegranate seeds.
- Drizzle over dressing just before serving.
- Best eaten as soon as dressed, but leftovers can be stored in the fridge for 24 hours and make a great lunch!