Pork & peach kebabs with Little Gem salad

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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.
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.

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.

Per serving

257 kcalories, protein 29g, carbohydrate 11g, fat 11 g, saturated fat 2g, fibre 2g, salt 0.58 g

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  20 December 2007

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• caththecook

  25 August 2008

  caththecook rated and commented on this recipe

  

  This was delicious. Made for a BBQ and guests commented on the flavours and how nice the salad was. Really easy to do and very nice to look at, and tastes gorgeous.

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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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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 15 mins

Cook min 10 hrs 12 mins

Low-fat, Super healthy

Good source of vitamin C

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

Per serving

257 kcalories, protein 29g, carbohydrate 11g, fat 11 g, saturated fat 2g, fibre 2g, salt 0.58 g

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