Serving Size: 2

Ingredients: 

• 1 leek
• 1 bunch of broccolini
• 1 cup frozen peas
• 1 ball of mozzarella cheese
• Heaped pinch of salt
• Cracked black pepper 

• 2 red chillies
• 1/4 cup olive oil
• 1.5 Tbsp red wine vinegar
• Juice of half a lemon
• Pinch of salt

• Dill fronds
• Lemon rind of 1 lemon

Method:

• Preheat oven to 180 degrees.
• Wash the leek and cut about 5 1cm disks starting from white part. Then with the remaining leek, cut it in half. Place onto a lined baking tray, along with the broccolini and chillies. Roast in the oven for about 25 min until all veg has charred. Set aside & Let cool.
• Roughly chop the chillies and place them into a blender, along with the olive oil, red wine vinegar, lemon juice and salt. Blitz it up until it’s puréed. Set aside
• Cook the peas in boiling water, then immediately place into an ice bath. Strain. Set aside.
• Place leek and broccoli on a plate, scattering and layering each on top of one another. Scatter peas all over then tear the mozzarella and place in between areas.
• Drizzle salad with the roasted chilli dressing, garnish with the lemon rind and dill fronds.