Roka (rocket) salad, pomegranate & white cheese

Step by step

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   1Wash and dry the leaves

   4 min

   • Rinse rocket with drinking-quality water unless the pack says ready to eat.
   • Dry very well in a towel or spinner so dressing clings.
   • Remove tough stalk ends.

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   2Prepare seeds and cheese

   6 min

   • If using a whole pomegranate, score only the skin and pull into sections; lift out seeds and discard white pith.
   • Measure 80 g. Drain cheese and break into 1–2 cm pieces.
   • Prepare and reserve optional onion and roughly broken walnuts for serving.

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   3Dress lightly

   3 min

   • Stir oil and lemon with optional molasses.
   • Toss rocket with about two-thirds of the dressing.
   • Add cheese and seeds, then fold once; crushing them makes the leaves wet and pink.

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   4Taste and serve immediately

   2 min

   • Taste a leaf with cheese before adding optional salt.
   • Add remaining dressing only if needed; scatter optional onion and walnuts.
   • Eat while leaves are upright and crisp.