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