500g (1 packet) spelt “Hörnli”

1 tablespoon sea salt

2 fresh pepperoncini peppers

2 – 3 packets of mini peppers or 4 – 5 large red and yellow peppers

4 – 5 small to medium-sized zucchini

1 bunch of fresh flat-leaf parsley or freeze-dried parsley

1 – 2 bunches of fresh chives or freeze-dried chives

Vegan mayonnaise

Soya cream for the cold version of the dish

Salad seasoning mix

Mixed pepper

White wine vinegar

Olive oil


Add the “Hörnli” and chopped pepperoncini peppers to salted water and bring to the boil. Cook al dente and drain well. Add some olive oil to a pan along with the “Hörnli”. Turn off the heat and briefly stir. Leave to dry in a sieve on a towel.

Wash the peppers and zucchini and chop finely.

Combine 2-3 tablespoons of the salad seasoning mix with the white wine vinegar and stir to a paste. Add olive oil and stir until it has reached the consistency of a sauce. Fold in a small tube worth of vegan mayonnaise and thin down with approximately 2 tablespoons of the soya cream. Season well with pepper. Add the finely chopped parsley, chives, peppers and zucchini and mix well with the warm “Hörnli”. If needed, season further to taste. The remaining 100g or so of “Hörnli” can be used for other dishes.

Serve warm or cold.

This recipe can be easily stored in Tupperware in the fridge and enjoyed the next day.