100gr whole spelled

2 medium bell peppers

5 tbsp. olive oil

1x600gr boneless beef top loin steaks, thinly sliced

50gr corn

150gr kale leaves, chopped with ribs removed

1 tab black kale Pesto Fresco SIPO

1 tbs balsamic vinegar

Salt 

Black pepper

Heat grill on medium-high. Cook whole spelled as label directs. 

Toss bell peppers, seeded and quartered, with 2 tablespoons olive oil. Season boneless beef top loin steaks with salt and pepper. Grill steak and peppers, covered, 2 to 4 minutes per side or until steak is cooked to desired doneness and peppers are charred. Chop peppers. 

Toss whole spelled with peppers, corn, kale leaves, balsamic vinegar,1 tab Black Kale Pesto Fresco SIPO, 3 tablespoon olive oil and 3⁄4 teaspoon each salt and pepper. Thinly slice steak; serve over whole spelled.

Bon Appetit! Enjoy with a nice glass of Sangiovese

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