Ricotta & pepper spelt with spicy ’nduja sausages and Tenderstem
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This is one of those weeknight dinners that feels fancy but comes together in under 45 minutes. The spelt is wonderfully nutty and packed with fibre, so it keeps you satisfied without weighing you down. What I love most is how little faffing about it requires, especially with quick cook spelt doing the heavy lifting. The spicy chipolatas give everything a real kick, while those sweet peppers with creamy ricotta provide the perfect contrast. Tenderstem broccoli ties it all together beautifully. Trust me, this is proper restaurant quality food without the stress or the price tag.
Ella x
Ingredients
- 1 packeat flexi 12 spicy pork & ’nduja chipolatas
- 1 packlovelife quick cook italian spelt
- 1 packtenderstem broccoli spears
- 1 packsweet & tangy cherry peppers with a creamy ricotta filling
Detail level
Instructions
- 1
Preheat the oven to 200ºC, gas mark 6. Roast the chipolatas until cooked through with no pink meat, and cook the spelt according to pack instructions (reserve about 50ml spelt cooking water).
- 2
Toss the Tenderstem in the drained oil from the peppers and add to the sausage roasting tray 15 minutes from the end of cooking time.
- 3
Blitz the peppers in a blender until smooth, then fold through the drained spelt. Add the reserved cooking water to loosen. Season and heat through. Serve with the sausages, broccoli, black pepper and a drizzle of olive oil.
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