Pan-fried kalettes with spelt and roasted red peppers


Prep time: 
10 minutes


Pan-fried kalettes with spelt and roasted red peppers


  • 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


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.


Photo Credit: Jonny Hughes @jonny2love
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