Pork & peach kebabs with Little Gem salad

Thursday

QQServes 4 Prep 15 mins Cook 10-12 mins

Q1 lemon, zested and juiced 2 tbsp honey

500g lean pork fillet, fat

trimmed, cut into large cubes 2 peaches, stoned and cut

into chunks

2 Little Gem lettuces

100g watercress

2 tbsp olive oil

1 tsp Dijon mustard

1 Soak eight wooden skewers in cold water for at least 5 mins. Set aside 1 tbsp lemon juice, then mix the rest with the zest and honey.

2 Alternately thread the pork and peach chunks 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 oil, mustard and some seasoning. Toss with the salad leaves and serve alongside the kebabs.

PER SERVING 257 kcals, fat 11g,

saturates 2g, carbs 11g, sugars 11g, fibre 2g, protein 29g, salt 0.6g