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A simple, classic Rocket and Almond salad topped with sweet and tangy Orange Dressing. It’s a perfect combination of flavours and textures which contrast and complement each other. Serve with meat, poultry or fish or as a base salad for meal prepping!

Nutrition Information Tips/Tricks

  • This is a great accompaniment for roasted chicken, fish and BBQs
  • Use this as a base salad for meal prepping during the week.
  • Serves: 5 as a side
  • Prep: 10 minutes

A simple, classic Rocket and Almond salad topped with sweet and tangy Orange Dressing. It’s a perfect combination of flavours and textures which contrast and complement each other. Serve with meat, poultry or fish or as a base salad for meal prepping!

Nutrition Information Tips/Tricks

  • This is a great accompaniment for roasted chicken, fish and BBQs
  • Use this as a base salad for meal prepping during the week.
  • Serves: 5 as a side
  • Prep: 10 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 120 g Rocket Leaves
  • 60 g Flaked Almonds
  • 2 tablespoons Olive Oil
  • 2 tablespoons Lemon Juice
  • 5 teaspoons Natvia Marmalade Fruit Spread
  • 1 teaspoon Dijon Mustard
  • Salt and Pepper

METHOD

  1. Preheat oven to 160ºC and line a baking tray with baking paper.
  2. Place the flaked almonds on the prepared tray and bake for 5 minutes or until golden. Remove and set aside to cool.
  3. In a bowl combine the lemon juice, Natvia Marmalade Fruit Spread and dijon mustard. Whisk to combine.
  4. Slowly add the olive oil whilst whisking until well combined. Season with salt and pepper.
  5. Place the rocket and the toasted almonds in a large bowl and pour over the dressing. Toss so the dressing coats the leaves.
  6. Serve as a side.

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