- 100g rocket
- 2 large vine tomatoes
- 2 tbsp pine nuts
- 2 tsp capers – or chopped olives – or both!
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
Wash and drain the rocket and chuck it into a bowl. Chop the tomatoes as you like them and add to the rocket. Toast the pine nuts in a dry frying pan over a medium heat until they start to brown – remove them immediately from the pan as they will keep browning,
Throw them into the salad bowl along with the capers and/or olives. Mix the oil and the vinegar with a grind of salt and black pepper. Drizzle over the salad and serve.