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08 March 2009

Rocket, Roast Tomato and Parmesan Salad with Pink Peppercorn Dressing

Given the roast beef and rosemary chips contained strong flavours, I wanted to serve them with a fairly simple salad. As it turns out, I loved this salad, especially the dressing. The pink peppercorn was another Herbie's purchase. It adds a bit of bite, without being overwhelming. The combination of rocket, roast tomatoes and parmesan is an old favourite of mine, but the dressing added something different.

The tomatoes can be roasted in advance. I made them the day before and stored them in the fridge until just before serving. I also made sure the rocket was washed and dried before my guests arrived. I love my salad spinner - if you don't have one I highly recommend purchasing one. I wash all my leaves when I buy them and store them in the spinner in the fridge until required.


250g cherry tomatoes cut in half

2 teaspoons sumac

1-2 tablespoons olive oil

100g rocket washed and dried

1/4 cup grated parmesan (I used a vegetable peeler to peel the parmesan into thin strips)

3 tablespoons olive oil (extra)

1 tablespoon red wine vinegar

1 teaspoon pink peppercorn


Place the tomatoes in a roasting pan and drizzle with olive oil and sumac. Toss to combine. Roast for 20-25 minutes until soft.

To make the dressing, crush the peppercorn in a mortar and pestle and mix well with the olive oil and vinegar.

Just before serving, toss the rocket, parmesan and tomatoes with the dressing.

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