Now it’s getting into spring we’re starting to think about more summery dishes, and today I’ve got the perfect warm salad for you! My roasted mushrooms, leek and pepper salad is the perfect accompaniment for lamb, fish or even the first BBQ of the season.
Try serving it up alongside my Slow Roast Lamb for a big family meal, and to top it off make my Baked Strawberry and Walnut Tart for dessert!
I love seeing your re-creations to let me know how you get on and share your recreations with me onTwitter, Facebook and Instagram using #madeleineshaw #gettheglow
Preheat the oven to 180 C.
Chop the mushrooms in half, the peppers into slithers and leeks into small chunks. Place them in a roasting tray and cover with avocado oil, salt, pepper and thyme.
Roast in the oven for 40 minutes until golden and cooked through.
Mix the olive oil, lemon juice and a pinch of salt together and mix through the salad leaves.
Pop the warm veg on top and dig in!
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