Manor Farm
Fringford
Bicester
Oxfordshire OX27 8DP
Wild or perennial rocket is gaining in popularity,
especially with our hotter drier summers that cause annual salad rocket to bolt and go to seed.
It has a narrower leaf than the annual variety and a pungent peppery flavour that is sharp and clean,
unlike salad rocket, which can become bitter with age and in hot weather.
Traditionally it is used as a salad herb in France and Italy, popular in mesclun,
a salad of tiny leaves originating from the area around Nice.
At its simplest it is best served tossed with a squeeze of lemon juice,
a grating of fresh parmesan cheese and a scattering of pine nuts.
Wash the rocket if necessary and dry well. Cut the melon into cubes or use a melon baller.
Peel the oranges and slice them thinly on a plate. Toast the almonds in a moderate oven until gold.
Season the yoghurt if desired.
Arrange the rocket around the edge of a pretty serving dish and pile the melon and orange slices in the middle.
Pour over the crème fraiche / yoghurt and decorate with the almonds.
In addition to salads rocket is increasingly used in stirfrys and pasta dishes and also as a pizza topping after baking.