Rocket is prolific at the moment. If you don’t have any in your backyard, make sure you buy the outdoor- grown stuff, as it has a much more wild, peppery flavour than the hydroponic version.
- 500g wild rocket leaves
- 2 red onions, peeled and each cut into 8 wedges
- 8 baby beetroot, peeled and halved lengthways
- 6 tbsp olive oil
- Salt and freshly ground black pepper
- 4 tbsp pumpkin seed paste (ready-made or roast ½ cup pumpkin seeds and blitz to a paste)
- 1 tbsp brown sugar
- Juice of 1 lemon
1 Preheat the oven to 180ºC. Put onions and beets in a bowl with 2 tablespoons olive oil, salt and pepper. Toss to coat. Transfer to roasting dish and roast about 30 minutes.
2 With a stick blender or whisk, mix the pumpkin seed paste, lemon juice and brown sugar, then gradually add 4 tablespoons olive oil, as you continue to whisk.
3 Arrange the rocket in a large bowl with the onions and beetroot.
4 Dress with the pumpkin seed vinaigrette, and serve.