Fine dining
Colorful Rocket Salad with Grill Me! Sticks!
![cooktime]()
Cooking time5 minutes![preptime]()
Prep time15 minutes![difficulty]()
DifficultyEasy![servings]()
Servings2 portions
FOR THE SALAD:
- 200 g Violife Mediterranean style Grill me! sticks
- 2 tablespoons coconut oil
- 1 small round squash, sliced in 1cm rounds
- salt and pepper to taste
- 2 tsp brown sugar
- 6 cups baby rocket
- 1 avocado, sliced
- 1 pomegranate, seeded
- 1 cucumber, sliced
- 5 tbsp flour
- 4 tbsp olive oil
FOR THE DRESSING:
- 1/3 cup pomegranate juice
- 1/4 cup apple cider vinegar
- 1/2 teaspoon freshly grated ginger
- 1 garlic clove, freshly grated
- 1/3 cup olive oil
- salt and pepper to taste
- Heat a large pan over medium heat and add the coconut oil.
- Add the squash, season well and cook for about 5-8 minutes on each side until golden. Sprinkle with sugar and remove from the heat.
- In a large bowl mix the rocket, avocado, pomegranate, cucumber and squash.
- Coat Violife Grill me! sticks in flour and shake of any excess.
- Heat olive oil in a pan and shallow fry Grill me! sticks for 3-4 minutes on each side until golden and crisp. Remove with a slotted spoon and place on a kitchen towel.
- To make the dressing, whisk all the ingredients together.
- Add the Grill me! fries in the salad and pour in the dressing. Toss well and serve!
