Great BBQ recipe - Roasted mushrooms, leek and pepper salad

National BBQ Week 30 May - 5 June kickstarted the BBQ season. We can’t guarantee that the weather is going to be good this summer but at least we can make sure that the food is. 

BBQs aren’t just about the meat, great salads and side dishes can take your BBQ to the next level. Try this delicious and healthy Roasted mushrooms, leek and pepper salad from nutritionist Madeleine Shaw. Your friends will be asking you for the recipe! You can find more recipes like this from her new book Ready Steady Glow

Serves: 2

Preparation Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes


200g of mushrooms

2 red peppers

2 leeks

1 tbsp of avocado oil

2 sprigs of thyme

2 tbsp of olive oil

1 tsp of lemon juice

100g of mixed salad leaves

2 tbsp of pine nuts

salt and pepper


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!

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