Pearled Spelt with Chargrilled Vegetables & Homemade Ricotta

We made this recipe at the end of the hungry gap - the period between March and May when most winter crops have finished but before spring and summer crops are ready - so we used frozen chargrilled vegetables. This makes the recipe especially easy and frozen vegetable are a great option when many things are out of season. Freezing can also often help producers reduce food waste during a glut. Alternatively you can easily make your own chargrilled veg by roasting aubergine, courgette, pepper, onions and tomatoes.

Making your own "ricotta" is so simple you'll be kicking yourself for not trying it earlier. True ricotta is made by separating the little remaining curd from whey that's already the by-product of production of other cheese. This is strictly a fresh curd cheese though very similar to traditional ricotta. Don't waste the whey, it can be used as a flavoursome alternative to water in baking, cooking or even for soaking pulses or grains.

For a vegan version of this dish, just use agave syrup instead of the honey and a vegan ricotta alternative (cashew is very nice!) or add tofu instead.

Serves 2

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