Roasted Tenderstem, sausage & feta warm salad

Name: Roasted Tenderstem, sausage & feta warm salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2½ tbsp olive oil, plus extra for greasing; 400 g pack Duchy Organic Free Range British Pork Sausages; 200 g pack Duchy Organic Tenderstem Broccoli, trimmed; 200 g Duchy Organic Cherry Tomatoes, off the vine; 250 g pearled spelt; 200 g pack Duchy Organic Feta; 100 g pack basil, leaves picked

This is an unusual combination of ingredients, but they work so well and provide great contrasting textures. Eat it warm and have any leftovers cold the next day – perfect.

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Serves4
CourseLunch
Prepare15 mins
Cook30 mins
Total time45 mins

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2½ tbsp olive oil, plus extra for greasing
400g pack Duchy Organic Free Range British Pork Sausages
200g pack Duchy Organic Tenderstem Broccoli, trimmed
200g Duchy Organic Cherry Tomatoes, off the vine
250g pearled spelt
200g pack Duchy Organic Feta
100g pack basil, leaves picked

For the dressing

1 tbsp wholegrain mustard
1 tbsp red wine vinegar
½ tbsp Duchy Organic Pure Clear Honey
3 tbsp olive oil

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.

Cook’s tip

Using basil as a salad leaf makes salads wonderfully fragrant – just make sure you only add it at the last minute so it doesn’t discolour in the heat of the ingredients.

Typical values per serving when made using specific products in recipe