Slice your peaches and grill them until charred, about 3 mins per side.
Cook the spelt and let cool.
Blanch green beans for 3 mins in hot water and then plunge in ice water.
Drain and dry off, add to a big bowl along with chopped avocado, cooked, 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!
