Spinach and rocket salad with oven-roasted tomatoes, avocado, capers, red onion and pan-fried gnocchi

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We eat so many salads in the summer and despite what some people think they really, really don’t have to be boring!  To be honest we rarely eat the same salad twice as it normally depends on what is in the fridge at the time…

I usually pop gnocchi in boiling water for a couple of minutes but this time I pan-fried it for a slightly different taste and texture.

(Serves 2)

  • 2 large handfuls of organic rocket
  • 2 large handfuls of organic spinach
  • Punnet of slow-roasted tomatoes (see previous recipe)
  • 1 bag of gnocchi
  • 1 ripe organic avocado – peeled, stoned and sliced
  • 1/2 red onion – finely chopped
  • 2 tablespoons of capers
  • Handful of toasted almond flakes and pumpkin seeds
  • Generous drizzle of olive oil
  • Tablespoon of vegan pesto (I often make my own but Zest do a great one)
  1. Pan-fry the gnocchi in a little olive oil allowing to lightly brown on the outside
  2. Assemble the rocket, spinach, tomatoes, gnocchi, avocado, onion, capers, almond flakes and pumpkin seeds in a bowl
  3. Mix the olive oil with the pesto and drizzle over the salad
  4. Toss and serve

If taking this on a picnic then just take the pesto and olive oil separately and drizzle over at the last minute to avoid the salad leaves going soggy

 

One thought on “Spinach and rocket salad with oven-roasted tomatoes, avocado, capers, red onion and pan-fried gnocchi

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