Roasted Leek, Goat’s Cheese and Avocado Salad (Supercharged with Superfine Wild Seaweed Dressing)
Why not add more nutrients to your meals by supercharging them with this delicious wild seaweed dressing? The leeks and onions are a great source of prebiotic fibre for the gut and when they become caramelized, they sweeten up in the oven, adding a gorgeous depth of flavour to this cooked salad.
Roasted Leek, Goat’s Cheese and Avocado Salad Recipe
Serves 4
- 5 medium trimmed leeks, washed and sliced 3cm thick
- 2 brown onions sliced into quarters
- 3 TBS extra virgin olive oil
- 2 cups kale washed and roughly chopped
- 2 avocados peeled and diced
- 2/3 cup Goat’s cheese
Wild Seaweed Dressing
- 1 cup plain Greek yogurt
- 1 cup tightly packed fresh herbs such as coriander, parsley, dill, basil and mint
- 1 garlic clove
- Pinch of Wild Tasmanian Seaweed
- ½ teaspoon Celtic Sea salt
- Black pepper, to taste
Method:
- Combine all of the ingredients in a food processor and process until smooth
- Preheat the oven to 190°C
- Toss the leeks and onions with three tablespoons of the olive oil and season with salt and pepper. Place leeks and onions on a baking sheet and roast for 25-30 minutes, until starting to soften, turning once or twice.
- Place kale into a large bowl and add avocado. Pour the dressing over the leeks and pile on top.
- Scatter goats cheese over the top
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