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
Prep 15 minutes
Cook 30 mins
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
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 for 30 minutes until tender and just starting to brown. Combine with the remaining ingredients and serve.