• 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


  1. Place prepared vegetables and seasonings in a roasting pan along with the olive oil and balsamic.
  2. Cover with wetted baking paper and scrunch over vegetables to seal.
  3. Oven roast for 30 minutes until tender and just starting to brown.
  4. Combine with the remaining ingredients and serve.

Great with focaccia bread.

Takes 45 minutes