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Photo of Barbecued pork with nectarine and freekeh salad by WW

Barbecued pork with nectarine and freekeh salad

4 - 7
PersonalPoints™ per serving
Total Time
1 hr
15 min
45 min
Freekeh is young green wheat that has been cracked and toasted. It is highly nutritious and bursting with fibre, so why not swap your rice, couscous or quinoa and try it out today.


Dry freekeh

70 g

Lebanese cucumber

2 medium


¼ cup(s), (40g)

Fresh mint

¼ cup(s), shredded

Red onion

¼ medium, finely chopped

Olive oil

1 tbs


4 medium, cut into wedges

Lean pork leg steak

360 g, (buy 4x100g steaks), fat trimmed

Oil spray

1 x 3 second spray(s)


  1. Cook freekeh following packet instructions. Cool slightly. Combine freekeh, cucumber, currants, mint, onion and half the oil in a large bowl. Season with salt and pepper. Toss to combine.
  2. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Toss nectarines in half the remaining oil. Cook nectarines, turning occasionally, for 4–5 minutes or until golden and tender. Transfer to a plate. Cover loosely with foil to keep warm.
  3. Brush pork with remaining oil. Season with salt and pepper. Cook for 2–3 minutes each side or until cooked through. Serve salad topped with pork and nectarines.


TIP: You can use quinoa or couscous instead of freekeh.