Leek and red pepper salad

(23 ratings)

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Balsamic Salad of Roasted Leek and Red Pepper
Balsamic Salad of Roasted Leek and Red Pepper
  • Serves: 4

  • Prep time:

  • Cooking time:

A warm salad of chunky rounds of leek and pepper. Oven roasted with thyme and oregano in a white balsamic vinegar and olive oil dressing finished off with a liberal sprinkling of pine nuts, leaves of rocket and parmesan shavings. Serve as a light lunch accompanied by some foccacia bread or as a first course.


  • 450g leeks, trimmed and cut into 2.5cm rounds2 red peppers, cut into large chunks
  • 2tbsp extra virgin olive oil
  • 1tbsp white balsamic vinegar
  • Generous sprigs fresh oregano and thyme
  • 2 cloves garlic, crushed
  • Generous sprinkling ground sea salt and black pepper

For the salad

  • 25g pine nuts
  • Handful Rocket leaves
  • 25g Parmesan shavings


  1. Place prepared vegetables and seasonings in a roasting pan along with the olive oil and balsamic. Cover with wetted baking paper and scrunch over vegetables to seal.
  2. Oven roast at 220C (200C Fan) for 30 minutes until tender and just starting to brown. Combine with the remaining ingredients and serve.

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(23 ratings)

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