
Sweet and sour fish kebabs with freekeh salad
4
Points®
Total Time
55 min
Prep
30 min
Cook
25 min
Serves
4
Difficulty
Moderate
Jazz up the way you eat fish with these fun kebabs. Pineapple and paprika give the salmon a fabulous flavour and the freekeh salad is just sensational!
Ingredients
Skinless salmon
400 g, boneless
Lime(s)
2 medium, plus extra cheeks to serve
Pineapple
700 g, cut into 2cm pieces
Cherry tomatoes
250 g
Dry freekeh
135 g, (3/4 cup)
Red capsicum
1 medium, thinly sliced
Yellow capsicum
1 medium, thinly sliced
Green capsicum
1 medium, thinly sliced
Ground paprika
½ tsp, sweet
Red onion
½ small, thinly sliced
Rocket
40 g, leaves
White wine vinegar
1 tbs
Olive oil
3 tsp, extra-virgin
Oil spray
2 x 3 second spray(s)