Rinse the spelt groats and drain
. In a large stock pot, add vegetable stock, 1/2 teaspoon of salt, and spelt groats. Bring to a boil and simmer
for 1 hour and 15 minutes. While still hot, add corn and peas. Cover and allow to cool.
In a small bowl, stir 1 1/2 teaspoons of salt and lemon juice together until the salt is dissolved. Stir in the oil and pepper and set aside. Place the spelt
and corn in a large bowl. Add the peaches
, bell pepper, scallion
, and mix together well. Pour in the lemon juice
and oil mixture. Toss until all the salad is evenly coated. Garnish