Ruby Rocket Salad


  • ½ tsp Coconut oil
  • tbsp Pumpkin seeds toasted
  • 125g Cherries, pitted and halved
  • 200g Mozzarella di BufalaCampana, drained and torn
  • 60g Rocket leaves
  • 60g Spinach Leaves
  • 1 1/2 tbsp extra virgin olive oil
  • 1/2 green chilli, deseeded and finely chopped
  • tbsp balsamic vinegar
  • tbsp Pumpkin seeds, toasted
  • 25g chopped Walnuts
Serves 2

Nutritional Info


  • Heat the oven to 190*c 
  • Add the Coconut oil to a baking tray and place into the oven for 10-30 seconds to melt
  • Add the pumpkin seeds to the baking tray and sprinkle with salt and pepper to taste
  • Toss to coat and then cook for around 7 minutes
  • Remove from the oven and allow to cool – you can also roast a larger amount and save as a healthy snack!
  • On a plate arrange the Spinach, Rocket, Cherries and Mozzarella
  • In a small bowl, mix the oil with the Chilli and balsamic vinegar
  • Drizzle the dressing over the salad and sprinkle on the pumpkin seeds and chopped walnuts to serve