Here's a complete recipe with a French FLAIR in a Colorful Plating with Spelled, Oven-Candied Veggies and a Spicy Yoghurt Sauce:

INGREDIENTS :

Boiled Spelled (Serves 4):
- 260-300g spelled (65-75g per person, adjust to preference)
- Extra virgin olive oil
- Fleur de sel, fresh ground black pepper (use a high-quality grinder like Peugeot)

Oven-Candied Vegetables:
- 2 eggplants, cut into slices with 1-1,5 cm thickness
- 2 red bell peppers, cut into large rectangles
- 200g brown mushrooms, cut into half
- 2 zucchinis, sliced with 2cm thickness
- 1 onion or spring onions, halved
- 4 garlic cloves
- Olive oil, fleur de sel, freshly ground black pepper
- Fresh herbs (savory, thyme, oregano)

For the Spicy Yoghurt Sauce:
- 2 Fresno Chile peppers
- 3 ripe tomatoes
- 100g of yoghurt
- 2 peeled garlic cloves
- 50ml extra virgin olive oil
- Fresh coriander, including the stem (rich in nutrients)
- 5 drops of Tabasco (adjust to spice preference)
- Salt and pepper, to taste

To Garnish:
Sprouted seeds (such as broccoli sprouts)
Marigold petals for a fresh, colorful touch

INSTRUCTIONS

Boiled Spelled:
- Cook spelled in boiling salted water according to package instructions, typically 20-25 minutes.
- Once drained, drizzle with olive oil and season with fleur de sel and freshly ground black pepper to taste. Set aside.

Roast the Vegetables:
- Preheat your oven to 160°C (320°F).
- On a baking sheet, arrange the eggplant, bell pepper, mushrooms, zucchini, onion, and garlic.
- Drizzle generously with olive oil, and sprinkle with fleur de sel, pepper, savory, thyme, and oregano.
- Roast for 30-40 minutes, until tender and lightly caramelized.

Make the Spicy Sauce:
- In a blender, put all the ingredients together and mix.
- Place the sauce in a pan and heat it gently.

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