Rocket and Pepita Salad

1/3 cups pepitas
2 tablespoons white-wine vinegar
1/2 teaspoon ground cumin
3 tablespoons olive oil
1 bag of rocket
salt & pepper to season

1) preheat oven to 180'c. Spread the pepitas on a baking sheet and toast until golden brown, 10-15 mins. You can do this a day ahead & store in an air-tight container.

2) In a large bowl, combine the vinegar & cumin, whisk in the oil. Season w/ salt & pepper. (This dressing can be stored in the fridge, covered, for up to 2 days). Add the rocket, tossing to combine, then scatter over the pepitas.