Pan-fried kalettes with spelt and roasted red peppers

|Pan-fried kalettes with spelt and roasted red peppers|kalettes|200g quick cook Italian spelt25g pack flat leaf parsley leaves picked½ x 25g pack basil leaves picked2 garlic cloves1 tsp wholegrain mustard1 tbsp red wine vinegar2 tbsp Greek yogurt4 tbsp extra virgin olive oil220g kalettes halved200g jarred roasted red peppers drained and thinly sliced60g walnuts toasted|1. Cook the spelt in a large pan of boiling salted water for 10-12 minutes until al dente. Meanwhile for the dressing finely chop most of the herbs and garlic (you can do this in a food processor). Transfer to a bowl and whisk in the mustard vinegar yogurt 1 tbsp water and 2 tbsp oil until thoroughly combined; season. Drain the spelt and transfer to a bowl. While hot add the dressing and stir to combine; set aside.2. Put the remaining 2 tbsp oil in a large pan over a medium-high heat. Stir-fry the kalettes for 2-3 minutes until vibrant green and slightly softened; season. Combine the spelt kalettes and peppers and arrange on a serving dish. Scatter over the walnuts and remaining herbs then serve straight away.|10.00 minutes|4|Waitrose