Roasted Tenderstem, sausage & feta warm salad

Preheat the oven to 220°C, gas mark 7. Lightly oil a large baking tray. Separate the sausages onto the tray, then prick and coat in 1 tbsp oil. Roast for 10 minutes, then reduce the heat to 200°C, gas mark 6. Add the broccoli – longer spears halved if needed – and tomatoes to the tray. Drizzle with 1 tbsp oil and cook for 15-20 minutes more, depending on how blackened you like your broccoli.

Meanwhile, cook the spelt according to pack instructions, adding some salt to the water. To make the dressing, put the mustard, vinegar and honey into a small bowl or jam jar and whisk with a fork until well combined. Add 3 tbsp oil, whisk again until emulsified and thickened, then season well.

Once the spelt is cooked, drain and transfer to a serving bowl, stirring the remaining ½ tbsp oil through to keep the grains separate. Once the sausages and veg are cooked, slice the sausages into thirds, then transfer everything to a serving dish with the juices. Crumble over the feta, add the basil leaves, then pour over the dressing and toss everything together well. Check the seasoning and serve immediately.