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Thread a few whole baby tomatoes onto the kebabs, then cook according to pack instructions.
Mix 1 tbsp pomegranate molasses with 1/2 tbsp water to loosen, then baste the kebabs with it now and again as they cook. Quarter the remaining tomatoes.
Heat the wheatberries according to pack instructions, then tip into a bowl. Fold in the quartered tomatoes and check the seasoning. Allow to cool a little.
Serve with the kebabs (take them off the skewers if you like), and an extra drizzle of dressing.
Typical values per serving when made using specific products in recipe
Energy | 1,757kJ/ 418kcals |
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Fat | 10g |
Saturated Fat | 1.6g |
Carbohydrates | 40.5g |
Sugars | 13.8g |
Fibre | 12.9g |
Protein | 35g |
Salt | 1.6g |
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