These pork kebabs on minted broad beans with feta are a rather civilised dish. The pork is tender and the potatoes are crispy in this healthy version of a well-loved dish. This is a quick and easy summer meal which is even better cooked on a barbie.
Serves 4
Ready in 20 minutes
1. Trim your pork tenderloin and cut into 12 pieces. Thread 3 chunks of pork and 3 cooked baby new potatoes alternately onto each of 4 skewers.
2. Mix the lemon juice, olive oil and a small handful of finely chopped rosemary and use to brush the kebabs.
3. Cook under a hot preheated grill (or barbecue) for 10-12 minutes, turning once.
4. Meanwhile, boil broad beans in salted water for 4-5 minutes until just tender, then drain and refresh. Toss with a good handful of mint leaves, plenty of extra-virgin olive oil, seasoning and feta.
5. Divide between 4 plates and serve with the kebabs on top.
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