Crunchy and sweet hits give this rocket salad added interest.
- 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.
- Place vinegar, oils and garlic in a small bowl. Season and whisk to combine.
- Place rocket, hazelnuts and redcurrants in a large bowl, drizzle over the dressing and toss to combine.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set