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Pan-fried kalettes with spelt and roasted red peppers
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200g quick cook Italian spelt
25g pack flat leaf parsley, leaves picked
½ x 25g pack basil, leaves picked
2 garlic cloves
1 tsp wholegrain mustard
1 tbsp red wine vinegar
2 tbsp Greek yogurt
4 tbsp extra virgin olive oil
220g kalettes * , halved
200g jarred roasted red peppers, drained and thinly sliced
60g walnuts, toasted
* Available in selected stores
1. Cook the spelt in a large pan of boiling salted water for 10-12 minutes, until al dente. Meanwhile, for the dressing, finely chop most of the herbs and garlic (you can do this in a food processor). Transfer to a bowl and whisk in the mustard, vinegar, yogurt, 1 tbsp water and 2 tbsp oil until thoroughly combined; season. Drain the spelt and transfer to a bowl. While hot, add the dressing and stir to combine; set aside.
2. Put the remaining 2 tbsp oil in a large pan over a medium-high heat. Stir-fry the kalettes for 2-3 minutes until vibrant green and slightly softened; season. Combine the spelt, kalettes and peppers and arrange on a serving dish. Scatter over the walnuts and remaining herbs, then serve straight away.
This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2020.