1. In a large bowl, combine rocket, croutons, vegetables and olives.
2. DRESSING: In a jug, whisk all ingredients together. Season to taste.
3. Drizzle dressing over salad and toss well. Scatter feta over before serving.
These vegetables are readily available from the deli section.
- 100g baby rocket leaves
- 1 cup croutons
- ½ cup char-grilled eggplant, drained and sliced
- ½ cup marinated artichokes, drained and halved
- 1/3 cup semi-dried tomatoes, drained
- 1/3 cup char-grilled capsicum, drained and sliced
- 1/3 cup kalamata olives
- 100g feta, crumbled
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 1 garlic clove, crushed
- Serves: 4
- Ready In: 10 minutes