Grilled Peach and Spelt Salad with Stracciatella
Ingredients
- 200g Italian spelt
- 1 avocado
- 200g green beans
- 3-4 peaches
- 1 container stracciatella
- Handfuls of rocket
- 1 tbsp olive oil
- 1-2 tbsp aged balsamic vinegar
- 1/2 lemon, juiced
- Fresh basil
Preparation
Slice your peaches and grill them until charred, about 3 minutes per side.
Cook the spelt and let it cool.
Blanch green beans for 3 minutes in hot water and then plunge in ice water.
Drain and dry off, add to a big bowl along with chopped avocado, cooked and cooled spelt, and rocket.
Season and drizzle with olive oil, balsamic and a squeeze of lemon.
Place on a large plate, dot the peaches around as well as the stracciatella and finish with basil.
