Our Favourite Recipes
Spelt Bowl with Halloumi & Spiced Roasted Cauliflower

Spelt Bowl with Halloumi & Spiced Roasted Cauliflower

Italy's ancient grains are packed with flavour and nutrition. Simply boil them in water, then add a jar of our sunny Sacla' Organic Sun-Dried Tomato Stir-In Sauce and serve with tender spiced cauliflower and halloumi for a scrumdidiliuptious meal.
Profile Serves: 4
Icon/Time On the table in: 30 mins
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Buon Appetito


  • 200g spelt or faro
  • 1 large cauliflower, cut into florets
  • 2 tsp. smoked paprika
  • 1 tsp. dried oregano
  • 3 tbsp. olive oil
  • 190g jar Sacla' Sun-Dried Tomato Stir-In Sauce
  • 150g pack halloumi, sliced thickly
  • 125g bag baby spinach leaves
  • 1 lemon, halved


  1. Preheat the oven to 200C/Fan 180C/gas 4. Bring a medium saucepan of water to the boil and season with a pinch of salt. Add the spelt and cook for 10 – 12 minutes.
  2. Meanwhile, place the cauliflower florets on a large baking tray and sprinkle with the paprika and oregano. Add a good pinch of salt and 2 tablespoons of olive oil.
  3. Toss everything together well and place in the hot oven for 15 minutes until the cauliflower is tender and browned.
  4. Drain the spelt and return to the pan, mix in the Sun-Dried Tomato Sauce and heat gently for a few minutes.
  5. Heat the remaining oil in a non stick frying pan and cook the halloumi slices for a few minutes each side until golden.
  6. Ladle some spelt into serving bowls, add the cauliflower and halloumi, a handful of spinach leaves and squeeze over a little lemon juice and ground black pepper.
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