Savory Roasted Capon with Spelt and Corn Salad

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Roasted Capon:

10 pound capon

1 teaspoon fresh chopped savory

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon sage

Spelt and Corn Salad:

2 cups spelt groats

3 cups vegetable stock

2 teaspoons salt

2 cup fresh yellow corn kernels

2 cup fresh shelled peas

6 tablespoons lemon juice

2/3 cup extra virgin olive oil

1/4 teaspoon freshly grated pepper

1 cup cubed peaches

2 teaspoons ground cumin

1 cup chopped red bell pepper

1 cup chopped scallion

3 tablespoons finely chopped shallot

2 teaspoons minced mint