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Serves 5 people, takes about an hour.

Ingredients

• 400g of spelt.
• 300g of feta cheese.
• 1kg of pointy peppers (long thin peppers, usually red or white).
• A handful of fresh basil leaves.
• 500g of cherry tomatoes.

Method

1. Halve the 1kg peppers length-ways and de-seed them. Give them a minimal coating of oil, lay them on a baking tray, sprinkle with salt, and bake for about half an hour.
2. Boil the 400g spelt in lightly salted water for 35 minutes.
3. Allow the peppers and spelt to cool somewhat, so they won't wilt the basil or melt the cheese.
4. Halve the 500g tomatoes.
5. Chop the 300g feta into small pieces.
6. Chop the basil, and the peppers (scissors are helpful for the peppers).
7. Mix everything in a bowl, with a little olive oil. Adjust salt and pepper.
8. Serve warmish.

The roasted peppers should look roughly like this:

The completed food looks a bit like this:

Notes

This recipe is not copied from a book, and is given freely in the hope of sharing pleasure.