Categories: July

Ingredients

• 1 pork tenderloin
• 12 cooked baby new potatoes
• juice of 1/2 lemon
• 2 tbsp olive oil
• small handful rosemary, finely chopped
• 500g broad beans
• handful of mint leaves
• extra-virgin olive oil
• 150g feta, crumbled

Directions

1. Trim the pork and cut into 12 pieces. Thread 3 chunks of pork and 3 potatoes alternately onto each of 4 skewers. Mix the lemon juice, olive oil and rosemary, and use to brush the kebabs. Cook under a hot preheated grill for 10-12 minutes, turning once.

2. Meanwhile, boil the broad beans in salted water for 4-5 minutes until just tender, then drain and refresh. Toss with the mint leaves, extra-virgin olive oil, seasoning and feta. Divide between 4 plates and serve with the kebabs on top.

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