{"id":481,"date":"2021-03-24T14:26:59","date_gmt":"2021-03-24T14:26:59","guid":{"rendered":"https:\/\/makingcarbscount.com\/?p=481"},"modified":"2021-03-15T14:27:39","modified_gmt":"2021-03-15T14:27:39","slug":"sophie-wrights-roasted-leek-endive-walnut-apple-salad-goats-cheese","status":"publish","type":"post","link":"https:\/\/makingcarbscount.com\/sophie-wrights-roasted-leek-endive-walnut-apple-salad-goats-cheese\/","title":{"rendered":"Sophie Wright\u2019s Roasted Leek, Endive, Walnut and Apple Salad with Goats Cheese"},"content":{"rendered":"

It\u2019s always nice to have something a little bit different from a standard salad and this wintery salad is just that.\u00a0 It\u2019s 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.\u00a0 It makes a great weekday lunch or a light dinner.<\/p>\n

Serves 4
\nPreparation time: 15 minutes
\nCooking time: 30 minutes<\/p>\n

Ingredients<\/strong>
\n3 leeks, most of the tough green top removed\"\"<\/a>
\nand the remaining part cut into quarters
\n2 tbsp rapeseed oil
\n2-3 red endives, leaves separated
\n100g halved walnuts, roughly chopped
\n2 eating apples, e.g. Braeburn, cut into thin slices
\n300g goats cheese log, crumbled
\n100g pomegranate seeds<\/p>\n

Dressing
\n<\/strong>2 tsp Dijon mustard
\n1 tsp runny honey
\n1 dessert spoon cider vinegar
\n3 dessert spoons extra virgin rape seed oil
\nSalt and pepper<\/p>\n

Method<\/strong><\/p>\n

    \n
  1. Preheat the oven to 190\u00b0C. Place the leeks onto a baking tray and drizzle with the oil.\u00a0 Season with salt and pepper, cover with foil and place into the hot oven for 25-30 minutes.<\/li>\n
  2. 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.\u00a0 Add a little salt and pepper, place the lid on top and shake hard until the dressing is combined.<\/li>\n
  3. 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.\u00a0 Dress lightly with half of the dressing and pile onto a big platter.\u00a0 Top with crumbled goats cheese and finish with the remaining dressing.<\/li>\n<\/ol>\n

    Please credit www.britishleeks.co.uk<\/a><\/p>\n

    Food features and recipes like this appear in the <\/strong>Desang Diabetes Magazine, our free-to-receive digital journal. We cover diabetes news, diabetes \u2018kit\u2019 and information on food suitable for maintaining good blood glucose control or a diabetic diet, including a regular Making Carbs Count column. It\u2019s free! Go to the top of this page to sign up \u2013 we just need your email address. See current and past issues at
    \n<\/strong>     www.desang-magazine.co.uk<\/a>
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