Roasted Leeks & Cherry Tomatoes in Balsamic Vinegar

An impressive looking yet easy side dish which is great with roasted meats. The flavours of the leeks & tomatoes complement the herbs and Balsamic Vinegar perfectly. In this recipe every part of the leek is used providing a range of textures while ensuring nothing is wasted! The long flat pieces cook to become soft and tender underneath the rest of the veg which will go crispy.

Time:  10 mins prep + 20 - 30 mins roasting

Cost:  62p per serving

Calories:  105 per serving 

Serves 6

• 300g cherry tomatoes
• 500g trimmed leeks
• 3-4 bay leaves
• 1 teaspoon dried basil
• 4 cloves garlic
• 6 tablespoons balsamic vinegar
• 4 tablespoons olive oil
• Salt & pepper to taste

1. Preheat the oven to 180 C / gas mark 5. Take the leeks and slice off the top third of each of them. Slice this part in half vertically and wash the layers. Lay them in the bottom of a small greased roasting dish. Cut the remainder of the leeks into 2 - 3cm pieces, wash and pop these ontop of the long pieces in the dish.
2. Add the cherry tomatoes and arrange them so they are mixed with the chunks of leek. Peel and slice the garlic cloves into thin slices and put them inbetween the tomatoes and leeks. Drizzle over the vinegar and oil. Sprinkle the basil over evenly and add the bay leaves. Season to taste.
3. Roast in the oven for 20 - 30 minutes until the leeks and tomatoes are golden. Spoon some of the sauce from the dish over the tomatoes when serving.

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