Alexandra is an entrepreneur, food stylist, writer and the author of her debut cookbook Land and Sea. Her recipes draw on childhood memories of moments in her mother’s kitchen and offer advice on bringing sustainable eating to the table in true style. Her relaxed, approachable style of cooking is loved by many and is showcased at regular, intimate supper clubs and pop-ups.

Ingredients

• ½ bag rocket
• 1 bunch flat leaf parsley, leaves only
• ½ tsp coriander seeds, crushed (see tip)
• 4 tbsp Early Harvest Extra Virgin Olive Oil
• 2 tbsp Merlot Vinegar
• 1 tbsp Pomegranate Molasses
• 120g flaked almonds, toasted in a dry pan for about 7 mins
• Sea salt and freshly ground black pepper

Ingredients

• ½ bag rocket
• 1 bunch flat leaf parsley, leaves only
• ½ tsp coriander seeds, crushed (see tip)
• 4 tbsp Early Harvest Extra Virgin Olive Oil
• 2 tbsp Merlot Vinegar
• 1 tbsp Pomegranate Molasses
• 120g flaked almonds, toasted in a dry pan for about 7 mins
• Sea salt and freshly ground black pepper

1

Place the rocket and parsley leaves in a food processor and pulse until roughly broken down. Scrape out into a large bowl.

2

In a small bowl, combine the crushed coriander seed, oil, Merlot Vinegar and Pomegranate Molasses. Season to taste and pour over the mushed salad, then scatter in the almonds. Toss well, taste and add extra seasoning, if needed. If the rocket is particularly strong you may wish to add a little more sweetness.

3

This salad is best eaten straight away when it is good and crunchy but you can eat it a few days on – it will keep for about 5 days in an airtight container in the fridge. You can even stir it into pasta along with some olive oil.

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