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Photo of Sweet & sour fish kebabs with freekeh salad by WW

Sweet & sour fish kebabs with freekeh salad

8
Points® value
Total Time
50 min
Prep
30 min
Cook
20 min
Serves
4
Difficulty
Moderate
Perfect for a light supper, these kebabs are delicious barbecued, but can just as easily be cooked indoors in a griddle pan, too

Ingredients

Lime

2 medium

Salmon, raw

500 g, skinless, cut into 3cm chunks

Pineapple in juice, drained

700 g

Cherry Tomatoes

250 g

Freekeh, dry

180 g

Calorie controlled cooking spray

4 spray(s)

Red pepper

1 medium, deseeded and thinly sliced

Yellow pepper

1 medium, deseeded and thinly sliced

Green pepper

1 medium, deseeded and thinly sliced

Paprika

½ teaspoon(s), level

Red onion

½ small

Rocket

40 g

White Wine Vinegar

1 tablespoon(s)

Olive Oil

3 teaspoon(s)

Instructions

  1. Halve 1 lime lengthways and slice very thinly. Thread the salmon, pineapple, tomatoes and a double layer of lime slices onto 12 skewers (see tip). Cover and chill until required.
  2. Meanwhile, cook the freekeh in a large pan of boiling water for 20 minutes until tender. Drain and set aside to cool. Heat a barbecue to a high heat, or heat a nonstick griddle pan over a medium-high heat. Lightly mist the pepper with cooking spray and barbecue or griddle, turning occasionally, for 5 minutes or until tender. Set aside to cool slightly
  3. Halve the remaining lime and squeeze the juice over the skewers. Sprinkle over the paprika, lightly mist with cooking spray and barbecue or griddle, turning occasionally, for 4 minutes or until the fish is cooked and the pineapple and lime are lightly charred
  4. Combine the freekeh, peppers, onion and rocket in a large bowl. Whisk the vinegar and oil together and then drizzle over the salad. Season and toss to combine. Serve the freekeh salad with the skewers and lime wedges on the side.

Notes

If you’re using bamboo skewers, soak them in cold water for at least 30 minutes before using, to prevent burning.

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