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Half-time peri peri sizzle sticks
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500g essential Waitrose British Pork Fillet, cut into 24 pieces
1 green pepper, seeded and cut into 16 pieces
5 tbsp Heinz Peri Peri Sauce
1 large red onion, cut into 16 pieces
4 tbsp low-fat natural yogurt
2 tbsp chopped fresh coriander
4 flatbreads or plain wraps
4 tomatoes, sliced
130g bag essential Waitrose Sweet Salad
1. Soak 8 wooden skewers in cold water for 20 minutes. In a bowl, toss the pork and green pepper in 4 tbsp of the Peri Peri sauce. Thread alternating pieces of the pork, pepper and onion onto the skewers, cover and chill for 45 minutes.
2. Preheat the grill to high. Lay the skewers on a grill rack and cook for 10 minutes, turning occasionally until the pork is nicely browned and completely cooked through.
3. Meanwhile, mix the yogurt and coriander with 1 tablespoon water.
4. Remove the skewers from the grill then warm the flatbreads for 1–2 minutes. Fold 2 skewers into each flatbread, along with some tomatoes and salad. Drizzle with the remaining tablespoon of Peri Peri sauce and spoon over the yogurt dressing to serve.
Mix it up by using your favourite vegetables on the skewers – try chunks of courgette, aubergine or baby plum tomatoes.
Typical values per serving:
4.7g fibre 47.7g
This recipe was first published in June 2014.