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.
Ready in 45 minutes
Good For Dinner Party
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!