A great way to make the most of leeks in the autumn when they’re in season, try this tasty side dish option with fish or meat, or on its own as a start and you’ll have a delicious option you’ll want to try again and again.
Leeks are a great source of fibre and help to add bulk to your meals as well as containing antioxidants, vitamins and minerals. Red peppers are a really great source of vitamin C along with beta-carotene, which has antioxidant and anti-inflammatory benefits. This dish is super simple to make and requires just four ingredients, so it’s a great side to try next time you’re roasting meat and fish and don’t want anything too complicated.
- little olive oil
- 4 red peppers
- 8 leeks, well washed and cut into 5cm (2in) lengths
- 35g (1¼oz) Parmesan, shaved with a potato peeler
Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Rub oil into the peppers, put into a roasting tin and roast for 30 to 40 minutes or until slightly blackened all over. Transfer to a bowl, cover with clingfilm and leave to cool.
Meanwhile, steam the leeks for 5 minutes, then put in a roasting dish, drizzle over a little olive oil, salt and black pepper. Roast for 15 minutes or so until the leeks are soft and slightly browned. Peel the peppers and remove the seeds. Cut into long strips. Arrange the leeks and peppers in a serving dish, drizzle over a little olive oil and season. Top with the Parmesan shavings and serve. You can serve the salad warm or at room temperature.