Spelt with Vegetables and Sun-Dried Tomato Pesto Recipe

Ingredients

Serve 4

• 10 oz/300 g eggplants/aubergines, bell peppers and zucchini/courgettes

• 1 1/2 cups/300 g cooked spelt or pearly barley

• 4 tbsp extra-virgin olive oil

• salt and freshly ground black pepper to taste

• 2 tbsp pine nuts

• 3 1/2 oz/100 g sun­dried tomatoes

• 1 tsp dried oregano

Method:

1. Cook the eggplant, bell peppers, and zucchini in batches in a grill pan for about 10 minutes each batch, or until tender.

2. Chop all the vegetables coarsely. Place the spelt in a large bowl with the chopped vegetables. Drizzle with the oil and season with salt and pepper.

3. Toast the pine nuts in a frying pan over high heat until lightly golden.

4. Process the pine nuts, sun-dried tomatoes, and oil in a food processor until pureed.

5. Add the oregano and pour over the salad. Toss gently. Cover and set aside for 1 hour before serving.