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.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
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.
