Rocket, Roasted Capsicum & Feta Salad with a Balsamic Glaze is one of our go to salads that’s both quick and amazingly delicious. The rich Organic Date Balsamic Glaze is a real standout and lifts this salad to a higher level. How can something so yummy take so little time to put together?
150g rocket/arugula leaves
15g feta cheese
15g pine nuts
50g red capsicum
1 tbsp of Organic Date Balsamic Vinegar/ or other high quality balsamic vinegar
2.5 tbsp of olive oil
- Dice up the red capsicum into small dice and roast in a 190c oven until its reduced in size and cooked before it starts to blacken. You can also toast the pine nuts on a tray at the same time as the red capsicum. Make sure you check them frequently as the pine nuts will brown quickly.
- Thoroughly wash the rocket leaves and ensure its completely dry using a salad spinner/paper towels.
- In a large salad bowl mix all the salad ingredients (rocket leaves, roasted red capsicum/pine nuts and crumbled feta cheese).
- In a seperate jar, place the Balsamic Glaze ingredients together and shake until combined. Drizzle and coat the salad ingredients.