Name: Pork & peach kebabs with Little Gem salad
Cook time: 10 h 12 min
Total time: 27 min
Yield: 4
Cuisine: British
Ingredients: 500g lean pork fillet trimmed of any fat; 2 peaches; 1 lemon; 2 tbsp clear honey; 2 Little Gem lettuces; 100g bag watercress; 2 tbsp olive oil; 1 tsp Dijon mustard

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Pork & peach kebabs with Little Gem salad

Pork & peach kebabs with Little Gem salad

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 10 hrs and 12 mins

A star rating of 4 out of 5.10 ratingsRate

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Great on the BBQ, but equally delicious on the grill - luckily!

Easily doubled

Easily halved

Healthy

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A star rating of 4.6 out of 5.74 ratings

Ingredients

Nutrition

Units:

MetricUS

500g lean pork fillet

trimmed of any fat
2 peaches
1 lemon
2 tbsp clear honey
2 Little Gem lettuces
100g bag watercress
2 tbsp olive oil
1 tsp Dijon mustard

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Nutrition: per serving

kcal257
fat11g
saturates2g
carbs11g
sugars11g
fibre2g
protein29g
salt0.58g

low

Method

step 1

Soak eight wooden skewers in cold water for at least 5 mins. Cut the pork into large cubes. Halve and stone the peaches, then cut into chunks. Grate the zest from half the lemon and squeeze out the juice. Reserve 1 tbsp of the juice, then mix the remainder with the zest and honey. Alternately thread the pork and peach slices onto the skewers. Brush all over with the honey and lemon mix, then grill or barbecue for 10-12 mins, turning regularly, until cooked.
step 2

Separate the lettuce leaves and mix with the watercress. Whisk the reserved lemon juice with the olive oil, mustard and a little seasoning. Toss with the salad leaves and serve with the kebabs.

RECIPE TIPS

HEALTHY BENEFITS

An average-size peach supplies almost a day’s recommended amount of vitamin C. Peaches are also a rich source of iron, which boosts immunity and helps to prevent anaemia and tiredness.

Recipe from Good Food magazine, June 2007

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A star rating of 4 out of 5.10 ratings

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