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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 pouch 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 | 1,808kJ/ 432kcals |
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Fat | 17.6g |
Saturated Fat | 2.5g |
Carbohydrates | 28.2g |
Sugars | 13.8g |
Fibre | 12.2g |
Protein | 34.1g |
Salt | 0.9g |
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