In the past, if I had been a little indulgent, or had eaten a meal out, I would have thought that for the rest of the day I would have to eat nothing, or maybe only a lettuce leaf!
The Weight Watchers Propoints plan has enabled me to eat well even on those days, by allowing me to use zero-pointed fruit and vegetables to my advantage.
This WHOLE meal is 0pp.
For calorie-counters I've worked out that it is approx.300kcal.
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I thought that after this long Bank Holiday weekend, many of us may be looking for some exciting but low-propoint/calorie foods. This dish is really filling, looks amazing and is absolutely delicious....so even if you think you have really 'blown it', there is no need to punish or starve yourself, just try this!
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You Will Need:
For the kebabs: 2-3 kebabs per person
(N.B I haven't put quantities apart from the yoghurt as all ingredients are 0pp.
For calorie counters, you will need to calculate depending on quantities used).
Aubergine
Onions
Cherry Tomatoes
Courgette
Red pepper
Green pepper
Mushrooms
Garlic (crushed)
Low-salt soy sauce
Dried Italian Herbs
Frylight sunflower Oil
Black Pepper
Bamboo skewers
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For the Salsa Salad:
Mango
Red onion
Tomatoes
Pomegranate
Fresh mint
Juice of 1 lime
Black pepper
*
For the Yoghurt Dip
2 teaspoons 0% fat Greek yoghurt per portion. (Any more than this will have to be Propointed)
Fresh red chili
Spring onion
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Start by chopping the kebab vegetables into chunky pieces. Put them in a large mixing bowl and add seasoning as you go, spraying with Frylight oil to coat the veggies. Add the low-salt soy sauce, herbs and crushed garlic. Mix really well so everything has a good coating of flavours. If you want them spicy, add some Piri-piri seasoning or dried chili. You could even use some Indian spices.
Thread the vegetables onto bamboo skewers. Allow 2-3 skewers per person. Trickle any remaining marinade over the kebabs.
Leave to one side while you make the salad and dip.
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The trick of a great salsa salad is to cut all the ingredients into very small cubes
(about 1cm), then add the lime juice, chopped fresh mint and black pepper. I love the addition of fruit thrown into a salad - especially mango and pomegranate, even a little pineapple. It refreshes the palate, especially for this dish where you need the contrast with the pungent, earthy chargrilled vegetable kebabs.
If you don't like fruit with savoury vegetables, just use tomatoes, cucumber, fresh mint and onion with a squeeze of lemon or lime.
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For a final flourish and something to tantalize the taste buds, put 2 teaspoons 0% fat Greek yoghurt per person into a small side dish. Add some finely chopped fresh red chili and sliced spring onion. This gives another interesting aspect to this dish....so it can't be accused of being just "a boring old load of vegetables".
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Arrange the side dishes onto serving plates, then cook the kebabs.
Grill under a high heat or griddle in a pan until the vegetables start to blacken in parts. This really adds to the flavour. Turn so that each side gets a good grilling-about 4-5 minutes each side. The vegetables should still have a 'bite' to them as they are cooked quite quickly.
Arrange the cooked kebabs onto the serving plate alongside their vibrant accompaniments.
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These vegetables really have
the 'X' factor!
