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Rocket salad on the table with sunflower dressing in the background.
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5 from 1 vote

A Healthy Rocket Salad with Blistered Cherry Tomatoes and a Roasted Sunflower Dressing

An easy rocket salad with blistered cherry tomatoes, Parmigiano Reggiano cheese, croutons and a roasted sunflower dressing.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people
Cost $7/ 5€


  • 100 g rocket (arugula) lettuce
  • 75 g multigrain bread (2 slices)
  • 20 g Parmigiano Reggiano
  • 18 g olive oil (2 tbsp)
  • 150 g cherry tomatoes

For the Sunflower Dressing

  • 50 g sunflower seeds (5 tbsp)
  • 26 g dijon mustard (4 tbsp)
  • 60 g apple cider vinegar (4 tbsp)
  • 3 g salt (½ tsp)
  • 100 g sunflower oil (8 tbsp)
  • 50 g olive oil, extra virgin (4 tbsp)
  • 25 g cold water (2 tbsp)
  • 16 g honey (1 tsp)
  • 1/16 tsp xanthan gum optional


  • Soak the lettuce in ice water for 5-10 minutes to refresh the leaves. Drain the water and dry in a salad spinner.
    Soaking the lettuce in ice water.
  • Toast the sunflower seeds in the oven for 9 minutes at 375°F/190°C. Once they are golden brown, they're ready.
    Set 1 tbsp of the sunflower seeds aside to garnish the salad later.
    Sunflower seeds toasted on a tray.
  • Add the toasted sunflower seeds, plus the rest of the ingredients for the sunflower dressing except the oils to the blender. Close the lid and start blending on low speed. With the blender still running, slowly add both oils in a thin stream to make a smooth, emulsified dressing.
    Save this dressing in a mason jar.
    (If using xanthan gum, you can add all of the ingredients together with the oil and blend without adding the oil slowly).
    The salad dressing in the blender.
  • Toast the multigrain bread in the toaster until golden brown. Cut the toasted bread into little cubes.
    Cutting the croutons into little squares.
  • Fry in a pan with 1 tbsp of olive oil.
    Cook on low heat, stirring frequently until the bread turns crispy.
    Season with a little salt and pepper and let the croutons cool on paper towel.
    Cooking the croutons in the pan.
  • In the same pan, add 1 tsp of olive oil and fry the cherry tomatoes over medium heat until the skins break (about 5 minutes).
    Turn of the heat and season with salt and pepper.
    Frying the cherry tomatoes in the pan.
  • Peel the cheese using a speed peeler.
    Using a speed peeler to peel the cheese.
  • In a large bowl, carefully mix the lettuce and croutons with 1-2 tbsp of the sunflower dressing. Garnish the salad with the warm cherry tomatoes and cheese shavings.
    A rocket salad, sunflower dressing, croutons and sunflower seeds on the table.


The recipe yields about a cup of sunflower dressing which is a lot more than you need. The reason is that there must be enough ingredients in the blender for it to catch and blend properly. If you have a smaller blender, you can probably make a half batch. 
Add the oils in a thin stream while making the dressing to prevent it from splitting.
If the dressing is a little thick, add a splash of water to thin it out.
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