Leek and red pepper salad Recipe

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serves:

4

Cost:

not

Prep:

15 min

Cooking:

30 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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.

Ingredients

  • 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

Method

  • 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.

  • Oven roast at 220°C (200°C Fan) for 30 minutes until tender and just starting to brown. Combine with the remaining ingredients and serve.

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