Soak spelt 3-4 hours, then cook in salted boiling water to tender but slightly chewy, 20-25 minutes, and drain. (If using another grain, cook as you normally would.)
Trim the radishes. Ensure greens are dry, then coarsely chop. Halve the radishes.
In a large saute pan over medium-high heat, melt the Vegan block. Cook radishes in a single layer, cut sides down, 4-5 minutes until bottoms start to brown. Stir, then add the broth, salt and pepper, and bring to a boil. Reduce to a simmer, cover, and cook 12-15 minutes until the radishes are tender.
Uncover, return the heat to medium-high, and stir in the radish greens. Cook 2-3 minutes, until they wilt and the liquid reduces slightly. Turn off the heat, add the spelt (and pulses if using) and toss to combine.
Drizzle with the vinegar, sprinkle with the olives, vegan feta and parsley, and serve warm or room temperature.