Antipasto Salad

In a bowl, whisk the ingredients for the vinaigrette together and place to the side. Cook the soft spelt grains, according to package instructions. Leave the grains to cool for 10 minutes. Drain the peppers of excess liquids and slice into small pieces. Slice the spring onion and tomatoes. Cube the cheese. Wash, dry and slice the zucchini. Line a baking sheet with tin foil. Place the zucchini pieces on the prepared baking sheet, and season with salt and pepper. Roast the zucchini for 7-10 minutes at 200°C. In a large bowl, add together the peppers, tomatoes, cheese, zucchini, onion and cooked grains. Pour the tomato vinaigrette over the salad and mix well.