Chop the cucumbers and carrots in a food processor, mix with the green spelt and refrigerate overnight.
The green spelt softens in the liquid of the vegetables and becomes soft!
The next day, finely slice the green onion, dice the hot peppers as finely as you can, dice the feta and add it all to the green spelt mixture. Season with a simple vinaigrette of vinegar, oil, salt and pepper.
Without feta, the recipe is also vegan!
