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Serves 2-4


  • 200 g spelt grain
  • 2 or 3 courgettes thickly sliced
  • 2 red peppers roughly chopped
  • 1 red onion cut into wedges
  • 2 bulbs of fennel thickly sliced
  • 7 or 8 mushrooms roughly chopped
  • 2 cloves garlic peeled
  • 3 tbsp olive oil
  • 2 or 3 sprigs of thyme or rosemary
  • 8 sundried or sunblushed tomatoes in oil chopped
  • 75 g - 100g pitted olives chopped
  • 2 tbsp balsamic vinegar
  • Black pepper and lemon juice to taste
  • 1 bunch basil or flat leaf parsley chopped


  • Soak spelt 3-4 hours. Rinse, drain and bring to a boil with plenty of water. Reduce heat and simmer 20 minutes or until al dente. Drain.
  • Meanwhile, preheat oven to 200C. Mix veg and garlic with olive oil, thyme/rosemary & black pepper. Roast 40min until soft & charred at the edges, stirring 1-2 times. Add a squeeze of lemon when done.
  • Stir spelt into hot roasted veg, with sundried tomatoes and olives. Drizzle over balsamic vinegar and season with more pepper. Return to the oven for 5 minutes if serving warm.
  • Stir in the herbs and serve warm or cold with fresh salad leaves.
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