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    Pan-fried kalettes with spelt and roasted red peppers

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    Pan-fried kalettes with spelt and roasted red peppers

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 4


    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.

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    This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue


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