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Rocket, asparagus and bocconcini salad

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This simple Rocket, asparagus and bocconcini salad is a dish you can't go wrong with. Add this to your menu next time you're looking for a tasty side salad.

  • Serves8
  • Cook time5 minutes
  • Prep time5 minutes
Rocket, asparagus and bocconcini salad

Ingredients

  • 1 cup (120g) frozen peas
  • 120g pkt Coles Australian Baby Rocket
  • 2 cups watercress sprigs
  • 1 bunch asparagus, woody ends trimmed, shaved
  • 1 small fennel, finely shaved
  • ½ red onion, very thinly sliced
  • 100g bocconcini, coarsely torn
  • 1 tbs extra virgin olive oil
  • 1 tbs vincotto

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook the peas in a large saucepan of boiling water for 2-3 mins or until bright green. Refresh under cold water. Drain well.

  2. Step 2

    Arrange peas, rocket, watercress, asparagus, fennel, onion and bocconcini on a serving platter. Drizzle with the oil and vincotto. Serve immediately.