The evening before, before going to bed, rinse the spelt, put it in a bowl and cover with water.
The following morning, strain it thoroughly, put it in a saucepan with plenty of water and a pinch of coarse salt, and boil until cooked (it’ll take about 10 minutes). Strain well and leave to cool down. Dice 2 of the carrots and the peeled potatoes, and cook them in salted boiling water for around 10 minutes until “al dente” (= firm to the bite). Finely chop the other 2 carrots, dice the celery and pecorino cheese, and cut the tomatoes into small pieces. Put all the vegetables in a salad bowl with the spelt and, just before serving, dress this tasty salad with olive oil, vinegar and salt. If you want it a bit more flavoursome – and don’t have a date - you can add a small, chopped onion and some pepper or powdered chilli pepper.
This salad can be served as an appetizer, a side dish or even, maybe in summer, as a main course.