Roasted Leek, Endive, Walnut and Apple Salad with Goats Cheese

The nutrients in this lovely warm salad are great for your energy, blood and cells

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Roasted Leek, Endive, Walnut and Apple Salad with Goats Cheese recipe

Serves:

Preparation:

10 Mins

Cooking:

30 Mins

High FODMAP:

Yes

Allergens:

Nuts, Sulphur dioxide, Milk, Lactose, Gluten, Mustard

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What are the health benefits of Roasted Leek, Endive, Walnut and Apple Salad with Goats Cheese?

The nutrients in this lovely warm salad are great for your energy, blood and cells. This salad is packed with texture, flavour and colour and the roasted leeks add savoury warmth, which is perfectly complimented by the crispy apple, the bitter endive and the creamy goats cheese.

Find out more

Ingredients

Method

Ingredients

3 leeks, most of the tough green top removed and the remaining part cut into quarters

2 tbsp rapeseed oil

2 red endives, leaves separated

100g halved walnuts, roughly chopped

2 eating apples, cut into thin slices

300g goats cheese, crumbled

100g pomegranate seeds

1 tsp runny honey

1 dessert spoon cider vinegar

3 dessert spoons extra virgin rape seed oil

Salt and pepper to taste

2 tsp Dijon mustard

More about these ingredients

Method

1) Preheat the oven to 190°C.
2) Place the leeks onto 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.
3) While your leeks are cooking, you can prepare the rest of your ingredients as instructed above.
4) To make the 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.
5) Once the leeks are cooked, remove them from the oven and cut into quarters, lengthways.
6) Mix the leeks and endive leaves with the walnuts, sliced apples and pomegranate seeds.
7) Dress lightly with half of the dressing and pile onto a big platter.
8) Top with crumbled goats cheese and finish with the remaining dressing.

The recipe comes to us courtesy of British Leeks and Sophie Wright.