Balsamic salad of roasted leek and red pepper

Unknown Author

All too often, leeks are consigned to a watery grave beneath a blanket of cheese sauce, but their sublime natural sweetness can be brought out by roasting, especially when paired with red pepper and accompanied by balsamic vinegar

Cooking time

30 minutes




  • 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 or vegetarian alternative


  • 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.

Nutrition information

As well as tasting great, leeks are amazingly good for you. They have many of the same health benefits as their onion relatives, such as helping to maintain a healthy heart and circulation, protecting against cancer and generally boosting the immune system. So what greater reason do you need to try this year's British leeks?

The great news for leek lovers is that home-grown British leeks are available nearly all year round. The British leek season launches in August, peaking again in the spring - so there’s plenty of time to enjoy this flavoursome legume.

Facts about leeks

Known as the 'poor man’s asparagus', leeks have been a British culinary staple for generations. They have undergone a welcome revival in popularity in recent years and ooze with real British flavour.

Our thanks to 'I'm in season' for permission to use this recipe

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