Pork kebabs on minted broad beans with feta
(from Elyce123’s recipe box)
Source: delicious. July 2005
Prep time: 10 minutes
Cook time: 12 minutes
Serves 4 people
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
-
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.
-
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.