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. Serves 4 Preparation Time: 15 minutes Cooking Time: 30 minutes Oven Temperature: 220°C (200°C Fan) Ingredients 450g Leeks, trimmed and cut into 2.5cm rounds 2 Red peppers, cut into large chunks 2 tbsp Extra virgin olive oil 1 tbsp 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 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 for 30 minutes until tender and just starting to brown. Combine with the remaining ingredients and serve. Recipe from www.british-leeks.co.uk