Cook the spelt

• Rinse the spelt and cook it in salted boiling water until tender.
• Drain and let it cool slightly.

Grill the peaches

• Brush the peach halves with a little olive oil.
• Grill them cut-side down until charred and caramelised.

Make the dressing

• Whisk the balsamic vinegar with the olive oil, salt and pepper.

Assemble the salad

• Toss the warm spelt with the dressing.
• Top with the grilled peaches and dollops of creamy stracciatella.
• Finish with a little black pepper and serve.