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Rocket salad with redcurrants and hazelnuts

Name: Rocket salad with redcurrants and hazelnuts
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 1/2 cup hazelnuts; 60ml (1/4 cup) red wine vinegar; 20ml (1 tablespoon) hazelnut oil (or, if not available, use extra virgin olive oil); 60ml (1/4 cup) extra virgin olive oil; 1 garlic clove, crushed; 150g wild rocket; 1/2 cup redcurrants (preferably fresh, or substitute defrosted, frozen redcurrants)

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Rocket salad with redcurrants and hazelnuts

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by Chrissy Freer

Nutritionist and food writer

Oct 03, 2015

Crunchy and sweet hits give this rocket salad added interest.

1/2 cup hazelnuts
60ml (1/4 cup) red wine vinegar
20ml (1 tablespoon) hazelnut oil (or, if not available, use extra virgin olive oil)
60ml (1/4 cup) extra virgin olive oil
1 garlic clove, crushed
150g wild rocket
1/2 cup redcurrants (preferably fresh, or substitute defrosted, frozen redcurrants)

Method

1.

Preheat oven to 180°C. Place the hazelnuts on a baking tray and roast for five minutes. Cool slightly, then slip off their skins by rubbing them together. Chop roughly and set aside.
2.

Place vinegar, oils and garlic in a small bowl. Season and whisk to combine.
3.

Place rocket, hazelnuts and redcurrants in a large bowl, drizzle over the dressing and toss to combine.