Make it Scotch

Pork and Fennel Kebabs with Peach, Gorgonzola and Walnut Salad

  • Prep 2 hours
  • Cook 15 mins
  • Serves 4

Nutrition

  • Energy 671 kcal
  • Fat 37g
  • Sat Fat 9.3g
  • Carbs 25g
  • Sugars 22g
  • Fibre 9.3g
  • Protein 55g
  • Salt 0.78g

Ingredients

Cooking Method

Method

  • 1
    Toss the pork with the marinade ingredients into a large bowl, mixing well so the pork is well coated. Thread the skewers with chunks of meat interspersed with the red onion wedges and fennel chunks. If you have leftover fennel, finely slice it to add to the salad later. Set aside to marinate if you have a couple of hours to spare, if not you can cook them straight away.
  • 2
    Make the salad dressing by whisking all the ingredients into a jug. Season to taste.
  • 3
    Preheat the bbq or griddle pan to medium/high. Grill the peach slices for a few minutes on each side until slightly charred and drizzle over the runny honey during the last few minutes of cooking so they are nicely caramelised. Set aside.
  • 4
    Next, grill the kebabs over a medium heat, turning as they brown for about 10-15 minutes until the pork is cooked through. Set aside, cover with foil and allow to rest while you assemble the salad.
  • 5
    Add the salad leaves to a large serving dish, crumble over the cheese, and add the walnuts and fresh mint leaves. Pour over the dressing and mix well.
  • 6
    Serve the kebabs with the salad on the side.
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