Rocket salad recipe

The Community prepares an impeccable dinner course that will taste and look magical on your festive table
The Community By Indira Kasaeva
Published on December 4, 2014
Rocket salad

This halloumi, pomegranate and rocket leaves salad will perfectly suit the lamb of the leg. Bright with red strawberries and green rocket leaves — a beautiful decoration for the festive meal…


  • 200g strawberries, finely sliced
  • 200g cherry tomatoes, quartered
  • Seeds from one medium-sized pomegranate
  • 100g wild rocket leaves
  • 200g halloumi cheese, drained and sliced 1cm thick

For the dressing

  • Juice of 2 lemons
  • ¼ cup extra virgin olive oil
  • 1 teaspoon sugar
  • Salt and pepper to taste

For the croutons

  • Half French bread stick
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed


  • Combine strawberries, cherry tomatoes, pomegranate seeds and rocket in a large bowl, and set aside
  • Tear the bread into bite-sized pieces and place them into an oven-proof dish
  • Melt the butter and oil together in the microwave, add in the garlic
  • Pour the mixture over the torn bread and massage with your fingers until all the bread is coated
  • Bake for 15 minutes, until the croutons are golden brown
  • Fry halloumi pieces in olive oil over medium heat until deep golden on each side
  • To make the dressing, whisk together the lemon juice, extra virgin olive oil and sugar until combined, season to taste
  • Immediately before serving, pour half the dressing over the salad along with half the croutons, and toss to coat
  • Top with leftover croutons, halloumi pieces and pour over the remaining dressing

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