Roquette Spring Salad
Updated: Nov 3, 2022
A leafy green salad with the first backyard harvest as a fresh start for the growing season.
This is my favourite early spring garden salad. Since I started to grow a veggie garden patch, I’ve developed many seasonal recipes that have become a ritual each year. Roquette (arugula) germinates quickly and is an excellent starter in the patch as it is so easy to look after. One thing about it though, is it bolts pretty quickly to flowers, especially when the weather warms up, so they are best sown in cooler seasons. Flowers are edible but I leave them to the bees and they’ll help the plant bushes self-seed. If left in space for themselves, there will be more roquette coming back without intervention and available to pick in autumn and for most of the winter. Yes, a very worthy one for easy backyard gardening and can be harvested as needed! Roquette can be grown in a large container as well if space is an issue. Leaves can be sprinkled and topped on everything (delicious on a pizza), can be chopped for pesto and even be cooked like spinach. Another reason to love these peppery beautiful leafy greens is for all the essential nutrients it contains. In this spring salad harvest, seasonal greens and herbs give a stunning colour look and lovely, crunchy taste. This can be served as a side dish or on its own, adding some roasted pumpkin seeds, cooked quinoa, grilled halloumi or anything preferred to complete a meal. And as for dressing, I just love it with a bit of oil and balsamic vinegar, and even better mixed with some maple syrup!
Growing roquette (arugula) © Bottle and Brush Studio 2019
INGREDIENTS (quantities as desired):
Fresh roquette leaves
Shavings of red cabbage
Peas in pod or snow peas, chopped
Topping: grilled halloumi and/or cooked quinoa
Dressing: olive oil, balsamic vinegar and maple syrup
Salt and pepper
In a large bowl mix all ingredients (as in ingredient list order).
Serve as a light meal or as a side with grilled meat, fish or a vegetarian dish.