A warm salad of chunky rounds of leek and pepper.

Serves 4
Preparation Time: 15 minutes

You’ll need:

• 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

and for the salad:

• 25g pine nuts
• handful rocket leaves
• 25g parmesan shavings

What next:

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 at 220°C (200°C Fan) until tender and just starting to brown.

3. Combine with the remaining ingredients and serve.

Serve:

As a first course or as a light lunch accompanied by some foccacia bread.

For more leeks recipes, please visit: www.british-leeks.co.uk