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
WEIGHT CONVERTER
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.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Warm chicken and grain salad with green harissa
Our warm chicken and grain salad with green harissa requires 5 minutes prep and makes extra harissa for future meals
By Georgia Sparks Published
-
Mozzarella and tomato ‘bruschetta’ salad
A filling salad that doesn't shy away from flavour. Perfect as a hearty lunch or light dinner...
By Jess Meyer Published
-
Blood orange, radicchio, pistachio and Stilton salad
This colourful first course of blood orange, radicchio, pistachio and Stilton salad is light and refreshing, so it makes the perfect start to your festive feast...
By Jess Meyer Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Kate Middleton teams £30k leek brooch with quirky accessory from retail days in touching tribute to Queen
Kate Middleton looked effortlessly regal in red and black at a St. David's Day parade in Windsor with Prince William on Wednesday
By Emma Dooney Published
-
Salad Cream could be changing its name to Sandwich Cream
Salad Cream may be a condiment of the past after its makers Heinz revealed they are considering a name change for the first time in 104 years.
By Jenni McKnight Published
-
Police issues warning after getting call from child whose parents served him a salad
Someone really doesn't like vegetables...
By Mariana Cerqueira Published