Roast Broccoli with Spelt, Kale and Ricotta

, from Issue #66. May, 2016
Photography by Manja Wachsmuth.
Roast Broccoli with Spelt, Kale and Ricotta

This gorgeous bright green salad is a combination of tender broccoli with a lovely chewy texture from the quickly sautéed kale and spelt, plus dollops of creamy ricotta. You can also use feta or mozzarella. 

Serves: 6–8


1 head broccoli
olive oil, for sautéing
1 large bunch kale
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
¾ cup spelt, cooked
200 grams firm ricotta
mint, to garnish
sea salt and ground pepper



Preheat the oven to 180°C fan bake.

Cut the broccoli into large bite-sized pieces and place on a baking tray. Drizzle with a little olive oil and season with salt and pepper. Roast for about 15 minutes or until just cooked but still with a little bite, turning once. Set aside to cool.

Strip the kale leaves off the stem and rip into large pieces.

Heat a little oil in a sauté pan and when hot, cook the kale in batches for about 1–2 minutes, turning constantly until it's just starting to soften and is bright green. Season with salt. Add a little more oil to the pan with each batch. Cool.

To assemble: Whisk the oil, lemon juice and garlic together in a large bowl and season well. Add the spelt, broccoli and kale and toss everything together. Transfer to a serving platter and top with spoonfuls of ricotta and garnish with plenty of mint. 

Cook's note: Put the spelt in a medium saucepan and cover well with cold water. Bring to the boil and cook for about 40 minutes or until cooked but still with a nice chewy bite. Drain and rinse in cold water, then drain well again.