400 g green beans
2 large (or 3 small) peaches
2 tablespoons Extra virgin olive oil
1 tablespoon Balsamic vinegar
1 tablespoon mixed seeds to taste (I used sesame, flax, sunflower)
Clean the green beans by removing the tips, then boil or steam them until cooked but still crunchy. Remove from fire, let them cool down and set aside.
Heat the grill. Cut the peaches into wedges of about 1 cm thick and grill them on both sides for a few seconds.
Serve and season to taste with oil and balsamic vinegar, salt and pepper, sprinkling with seeds.