Leek and red pepper salad recipe

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serves: 4
Cost: not
Prep: 15 min
Cooking: 30 min
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  • 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.


    • 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


    • 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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