VegBox Recipes

Balsamic Salad of Roasted Leek and Peppers

Here is a gorgeous recipe from the Leek Growers Association.

This is 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 and 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 Prep 15 minutes Cook 30 mins
 
 

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
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.
  2. Cover with wetted baking paper and scrunch over vegetables to seal.
  3. Oven roast for 30 minutes until tender and just starting to brown.
  4. Combine with the remaining ingredients and serve.
 

Time From Cupboard-To-Table

45 minutes
 

Notes & Variations on Balsamic Salad of Roasted Leek and Peppers

 
 
 

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