Rocket salad with pumpernickel

I promised, so I’m trying to keep my word. But let me say straight away that this isn’t an official New Year’s resolution. I’ve already learned that those „New Year’s” ones don’t make much sense: if you want to achieve something, just do it instead of making resolutions. I also know, unfortunately, that after Christmas and a bit of a break around the turn of the year, my weight (both the bathroom scales and the number they show) is in shock. Unfortunately, it’s just like the passing years: it keeps getting bigger.

So I’ll try, at least for a while, not to post sweets here, or dishes as heavy as that outstanding, velvety, creamy mushroom sauce. Wow, how lucky I hadn’t stepped on the scales before I made it (and ate a double helping).

What’s more, I’ll try to get some exercise too. I even ordered a piece of equipment today to make up for this winter break from cycling somehow. But I won’t boast about it yet, because I also know (that’s the third thing I’ve known today) that home exercise equipment often just gathers dust. If I manage to stick to some sort of routine, I’ll definitely boast about it.

Meanwhile, I recommend a very simple recipe for a salad with rocket, sun-dried tomatoes and, interestingly, pumpernickel. Where did the idea come from? From the Epiphany holiday: goodness knows why it’s a day off, but you can’t buy any other bread that day. I like pumpernickel; this was the first time I’d tossed it in with the salad ingredients, and it turned out nicely. So give it a try! The rocket made a very good salad.

At a glance:

Preparation time: 8 minutes

Serves: 1 person

Calories: like the year 2014, they’re gone

Ingredients for the rocket salad:

• 2 handfuls of rocket (washed and dried)
• half a medium red pepper
• half a shallot
• 8 sun-dried tomatoes
• 1 slice of pumpernickel
• 1 tablespoon of olive oil
• salt
• freshly ground black pepper
• dried herbes de Provence

A healthy supper recipe with rocket, sun-dried tomatoes and pumpernickel:

Making this rocket and pumpernickel salad is exceptionally simple. I put the rocket in a bowl and added diced pepper, finely chopped shallot (very finely), and sun-dried tomatoes cut into strips (the kind packed in oil). Finally, I added a slice of pumpernickel cut into cubes (2×2 cm).

I poured a tablespoon of olive oil over everything, seasoned to taste and mixed thoroughly. That’s it. The dish is ready. Enjoy!