Rinse and soak the spelt overnight in water. Then drain the water.
Bring the almond milk to a gentle boil. Add the salt and the drained spelt. Reduce heat, cover, and simmer for 50 minutes. Stir and fluff.
To the cooked spelt while still hot mix in the dried fruits, feta, and lemon juice. This helps the fruit plump up and the cheese ooze its way in to the mix. Drizzle in the olive oil. Just before serving, toast the pepitas (or substitute almonds) in a small pan and top the salad with them. Season with salt and pepper to taste. Serve warm or cold with a lemon twist for garnish. Sneak in a few fresh chopped herbs if you like, too.