The Running Chef

Earthy Cumin and peppery rocket come together to make a delicious salad.

Serves 4 as a side.

Cumin Seeds

Toasting cumin seeds will bring out their flavour and give them a beautiful aroma which will help infuse the oil. To toast the seeds, place them in a small pan over medium heat and toast for 3-4 minutes, stirring frequently. The seeds are ready when they begin to brown and give off their pleasantly warm aroma. However, care should be taken when toasting cumin as it will turn bitter if overcooked.

Ingredients

200g Rocket Leaves, Washed, and Dried

½ Red Onion, Thinly Sliced

Salt / Pepper to taste.

1 Tsp Cumin Seeds

1 Tbsp Sherry Vinegar

4 Tbsp Extra Virgin Olive Oil

1 Garlic Clove, Crushed

Method

1. Heat a small frying pan over medium heat and toast the cumin seeds for 3-4 minutes until they begin to brown.
2. In a small bowl, combine the toasted cumin, sherry vinegar, olive oil, and garlic clove. Whisk to combine and then set aside for 30 minutes.  
3. In a large bowl, toss the rocket and red onion together. Toss through the dressing and add salt and pepper to taste.

Print

Cumin Dressed Rocket Salad

Earthy Cumin and peppery rocket come together to make a delicious salad.

Course Salad

Cuisine Spanish

Keyword cumin, easy, quick, rocket, sides

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Ingredients

• 200 g Rocket Leaves Washed, and Dried
• ½ Red Onion Thinly Sliced
• Salt / Pepper to taste.
• 1 Tsp Cumin Seeds
• 1 Tbsp Sherry Vinegar
• 4 Tbsp Extra Virgin Olive Oil
• 1 Garlic Clove Crushed

Instructions

• Heat a small frying pan over medium heat and toast the cumin seeds for 3-4 minutes until they begin to brown.
• In a small bowl, combine the toasted cumin, sherry vinegar, olive oil, and garlic clove. Whisk to combine and then set aside for 30 minutes.
• In a large bowl, toss the rocket and red onion together. Toss through the dressing and add salt and pepper to taste.