Rocket 1 pack
Shop rocket online on London Grocery! It is the best rocket in London!
How to Select Rocket?
Look for bright green rockets. Young and fresh leaves have a milder flavour.
How to Store & Keep Rocket Fresh?
Rocket can be kept for 3 to 4 days in the fridge (in an airtight container) or for 1-2 days when stored in a cool place (12-15°C).
Rocket Health Benefits
It is rich in chlorophyll, amino acids and vitamins C, E, B and K. Also contains beta-carotenes, as well as lutein and zeaxanthin (for eye health). And rocket also provides glucosinolates, which help to protect against cancer.
What is the Best Recipe for Rocket?
Chicken & Artichoke & Rocket Salad Recipe
Ingredients
- Juice of 1 lemon
- 2 garlic cloves, crushed
- 1/3 cup (80ml) extra virgin olive oil
- 4 boneless chicken breast fillets
- 300g marinated artichokes, drained, quartered
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 cups wild rocket
- 1/4 cup shaved parmesan
- Lemon wedges, to serve
Instructions
- Combine the lemon juice, garlic and 2 tablespoons of the oil in a non-metallic dish. Add the chicken fillets and coat with the marinade, then cover with plastic wrap and leave in the fridge for 30 minutes.
- Preheat the oven to 180°C and lightly grease a baking tray.
- Heat a chargrill or heavy-based frypan over high heat and cook the chicken for 3-4 minutes, turning once, until charred and nearly cooked through. Remove, place on the baking tray and cook in the oven for a further 5 minutes.
- While the chicken is in the oven, place the artichokes on the chargrill or in the pan for 1-2 minutes, turning once, until lightly charred. Place in the oven to keep warm.
- Mix together the remaining oil, balsamic vinegar and mustard, and season well. Remove the chicken and artichokes from the oven, allow the chicken to rest for a few minutes, then thickly slice.
- Place the rocket in a large bowl with the chicken and artichokes, then toss together with the balsamic dressing. Divide between plates, scatter with shaved parmesan and serve with lemon wedges.
Original: $2.66
-65%$2.66
$0.93Product Information
Product Information
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Description
Shop rocket online on London Grocery! It is the best rocket in London!
How to Select Rocket?
Look for bright green rockets. Young and fresh leaves have a milder flavour.
How to Store & Keep Rocket Fresh?
Rocket can be kept for 3 to 4 days in the fridge (in an airtight container) or for 1-2 days when stored in a cool place (12-15°C).
Rocket Health Benefits
It is rich in chlorophyll, amino acids and vitamins C, E, B and K. Also contains beta-carotenes, as well as lutein and zeaxanthin (for eye health). And rocket also provides glucosinolates, which help to protect against cancer.
What is the Best Recipe for Rocket?
Chicken & Artichoke & Rocket Salad Recipe
Ingredients
- Juice of 1 lemon
- 2 garlic cloves, crushed
- 1/3 cup (80ml) extra virgin olive oil
- 4 boneless chicken breast fillets
- 300g marinated artichokes, drained, quartered
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 cups wild rocket
- 1/4 cup shaved parmesan
- Lemon wedges, to serve
Instructions
- Combine the lemon juice, garlic and 2 tablespoons of the oil in a non-metallic dish. Add the chicken fillets and coat with the marinade, then cover with plastic wrap and leave in the fridge for 30 minutes.
- Preheat the oven to 180°C and lightly grease a baking tray.
- Heat a chargrill or heavy-based frypan over high heat and cook the chicken for 3-4 minutes, turning once, until charred and nearly cooked through. Remove, place on the baking tray and cook in the oven for a further 5 minutes.
- While the chicken is in the oven, place the artichokes on the chargrill or in the pan for 1-2 minutes, turning once, until lightly charred. Place in the oven to keep warm.
- Mix together the remaining oil, balsamic vinegar and mustard, and season well. Remove the chicken and artichokes from the oven, allow the chicken to rest for a few minutes, then thickly slice.
- Place the rocket in a large bowl with the chicken and artichokes, then toss together with the balsamic dressing. Divide between plates, scatter with shaved parmesan and serve with lemon wedges.
