Roasted leek and goats’ cheese salad
Preparation time: 15 minutes
Cooking time: 30 minutes
3 leeks, most of the tough green top removed and the remaining part cut into quarters
2 tbsp rapeseed oil
2-3 red endives, leaves separated
100g (4oz) halved walnuts, roughly chopped
2 eating apples, e.g. Braeburn, cut into thin slices
300g (10oz) goats’ cheese, crumbled
100g (4oz) pomegranate seeds
2 tsp Dijon mustard
1 tsp runny honey
1 dessert spoon cider vinegar
3 dessert spoons extra virgin rape seed oil
Salt and pepper
- Preheat the oven to 190°C/R5. Place the leeks on to a baking tray and drizzle with the oil. Season with salt and pepper, cover with foil and place into the hot oven for 25-30 minutes.
- While your leeks are cooking, you can prepare the rest of your ingredients as instructed above and make your dressing. Place the Dijon mustard in a small jar along with the honey, vinegar and the oil. Add a little salt and pepper, place the lid on top and shake hard until the dressing is combined.
- Once the leeks are cooked, remove them from the oven and cut into quarters, lengthways. Mix the leeks and endive leaves with the walnuts, sliced apples and pomegranate seeds. Dress lightly with half of the dressing and pile on to a big platter. Top with crumbled goats’ cheese and finish with the remaining dressing.
Recipe and courtesy of Sophie Wright and www.britishleeks.co.uk