A simple steamed supper that's packed with plant-based goodness and couldn't be easier to make.
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Still got red peppers left over?
There's nothing more annoying than a wrinkled red pepper in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a wrinkled red pepper in the back of the fridge. Plan your next meal and save it from the bin.
Serves
2
Spelt
Courgette
Red Pepper
Yellow Pepper
Tahini
Harissa
Lemon
Honey
Olive Oil
Kale
Fresh Parsley
Fresh Dill
Sea Salt
Still got red peppers left over?
There's nothing more annoying than a wrinkled red pepper in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a wrinkled red pepper in the back of the fridge. Plan your next meal and save it from the bin.
Serves
2
Spelt
Courgette
Red Pepper
Yellow Pepper
Tahini
Harissa
Lemon
Honey
Olive Oil
Kale
Fresh Parsley
Fresh Dill
Sea Salt
Unlock Mob Premium
Still got red peppers left over?
There's nothing more annoying than a wrinkled red pepper in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a wrinkled red pepper in the back of the fridge. Plan your next meal and save it from the bin.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Wash the spelt thoroughly in cold water then drain and transfer to the bottom of the steamer. Add cold water at a ratio of 2:1 water to spelt.
Step 2.
Set the steamer over a medium heat and bring to a boil then cook, uncovered, for 40 mins.
Step 3.
While the spelt is cooking, chop the courgette, red pepper and yellow pepper into 2cm chunks.
Step 4.
For the dressing, combine the tahini, harissa, juice of the lemon, honey and olive oil in a mixing bowl. Slowly mix in enough warm water to achieve a creamy drizzling consistency.
Step 5.
When the 40 mins of spelt cooking time is up, pop the top of the steamer over the base. Add the courgette, peppers and kale to the top of the steamer then cover with a lid and steam for 10 mins until the veggies and spelt are tender.
Step 6.
Meanwhile, finely chop the parsley and dill.
Step 7.
Remove the steamer from the heat. Season the spelt generously with sea salt then transfer to a large mixing bowl along with the veggies and most of the sauce, saving an extra drizzle of sauce for the top.
Step 8.
To serve, divide the spelt and veggies between bowls and top with the remaining sauce, the chopped herbs and a drizzle of olive oil.
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