For the salad with spelt and cheese, soak the spelt overnight and cook the next day in salted water over low heat for about 30 – cook until the skin begins to burst.
In the meantime, wash the spring onions and chop them into fine rings. Peel the carrot and cut into thin slices. Wash the radicchio leaves. Peel the cucumber, cut in half lengthwise and scrape out the seeds with a small spoon. Also cut into small slices. Cut tomatoes, peppers and cheese into cubes. Mix everything in a suitable bowl.
Mix a little salt with vinegar and mustard until smooth, add the oil while stirring. Chop the herbs.
Add the cooked spelt to the vegetables and marinate everything together with the salad dressing. Season the salad with spelt and cheese with salt, pepper and herbs.