Roasted Broccoli with Spelt, Cashews and a Ginger Miso Dressing

This recipe is from Guardian contributor Ravinder Bogal. There’s also an excellent zero waste recipe for Pickled Leftover Stems on the same page. Roasting or charring purple sprouting broccoli is one of the best things you can do to it in my opinion and the umami combination of a  sweet, salty, gingery dressing is delightful! Pearl barley would be a good spelt alternative if you don’t have any to hand.

Ingredients (Serves 4) 
200g spelt, rinsed and drained
150g kale
300g purple sprouting broccoli
1 tsp sesame oil
1 tsp rapeseed oil 

For the dressing:
2 tbsp white miso
1 tbsp light soy sauce
2 tbsp rice vinegar
1 tsp mirin
2 tsp grated ginger
1 tsp sesame oil
60ml rapeseed oil

To Serve
50g cashews, toasted and coarsely chopped
3 spring onions trimmed and thinly sliced


Whisk all the dressing ingredients together until emulsified.

Put the rinsed spelt in a large saucepan with plenty of boiling water and cook for 20 minutes, until just tender. Add the kale for the last three minutes of the cooking time. Drain, rinse and mix with half the dressing while it is still warm.

Heat a griddle over a high heat – you want it very hot. Toss the broccoli in both the oils, then lay it over the griddle and cook for around eight minutes until tender and slightly charred.

To serve, transfer the spelt to a serving platter and then lay over the broccoli. Drizzle over the remaining dressing and scatter with the cashews and spring onions.