Name: Leek and red pepper salad recipe
Prep time: 15 min
Cook time: 30 min
Yield: Serves: 4
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

By GoodtoKnow

published 27 June 2011

in Recipes

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

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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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