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If soaking the grains overnight (I’d recommend this if you have time as it allows for a more even texture throughout), place them in double the amount of water.
The next day, drain and rinse the grains. Place in a large saucepan with a good pinch of salt and boil for approximately 22–25 minutes, or until tender but still al dente. If you haven’t pre-soaked the grains, extend the cooking time until cooked al dente (this can be around 15-20 mins longer, depending on your grain choice). Drain and allow to cool completely.
Slice the artichoke hearts into large bite-sized pieces. Place in a bowl and add the sliced spring onions/scallions, feta and parsley.
Fold in the spelt grains, season to taste and add the toasted almond flakes.
Season with salt, pepper and a squeeze of lemon juice and a drizzle of good oil.