- - fresh basil
- 15ml - balsamic vinegar
- 250ml - couscous, steamed
- 4 - kassler steaks, patted dry
- - a handful baby spinach
- 15ml - olive oil
- - about 15ml honey
- 2 - ripe nectarines, pitted and quartered
1 Heat a griddle pan until piping hot and sear the kassler steaks and peaches until you get lovely char lines on both sides and the meat is almost done.
2 Beat the honey, olive oil and balsamic vinegar and brush over the meat. Reduce the heat and gently fry the meat for a few more minutes until glossy. Remove the pan from the heat.
3 Mix the hot peaches and any pan juices through the baby spinach immediately and arrange with the steaks on the steamed couscous with a sprinkling of basil.
Tip Oil in a griddle pan can smoke a lot and gives the meat a bitter taste, so we added it at the end with the glaze and not at the beginning.