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Tandoori chicken & tomato kebabs with grain salad

Tandoori chicken & tomato kebabs with grain salad

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An easy but delightful salad – ready in just 25 minutes and perfect for summer evenings.

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HealthyLow in saturated fat2 of your 5 a day9 plant varieties
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 250g pack mixed baby tomatoes
  • 250g pack chicken tandoori kebabs
  • 210ml bottle Cooks’ Ingredients Pomegranate Molasses
  • 300g pack wheatberries, lentils & green vegetables

Method

  1. Thread a few whole baby tomatoes onto the kebabs, then cook according to pack instructions.

  2. 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.

  3. 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.

  4. Serve with the kebabs (take them off the skewers if you like), and an extra drizzle of dressing.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,757kJ/ 418kcals

Fat

10g

Saturated Fat

1.6g

Carbohydrates

40.5g

Sugars

13.8g

Fibre

12.9g

Protein

35g

Salt

1.6g

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