Spelled salad with asparagus, tomatoes and ricotta lettuce

Ingredients:

• 2 tbsp spelt
• 0.5 cup golden raisins
• Zest and juice of 1 lemon
• 1 bunch asparagus, tough stems trimmed and cut into 2.5cm pieces (2 cups)
• 4 tablespoons extra-virgin olive oil
• 0.5 tsp red pepper flakes
• 2 cups grape tomatoes
• 3 tbsp chopped fresh parsley
• 1/4 cup coarsely grated ricotta salad

Preparation:

1. Preheat oven to 200°C (400°F). Bring a large saucepan of water to a boil and season generously with salt. Place the spelt on a rimmed baking sheet and roast in the oven until a nutty aroma emerges, about 7 minutes. Add the spelt to the boiling water and cook until al dente, 15–20 minutes. Drain and toss the spelt in a large bowl with the raisins, lemon zest, and juice.
2. Toss the asparagus with 2 tablespoons oil, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon salt on a rimmed baking sheet. Spread into an even layer and roast for 2 minutes.
3. Meanwhile, toss the tomatoes with the remaining 2 tablespoons oil, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon salt. Remove the asparagus from the oven and arrange the tomatoes on a baking sheet. Return to the oven and bake until the tomatoes begin to burst, about 3 more minutes.
4. Combine roasted asparagus and tomatoes with spelt and parsley. Sprinkle with ricotta salata and serve.