Ingredients

• 1 large pork tenderloin
• 12 baby new potatoes
• cooked
• 8 thick slices of chorizo
• ½ lemon
• juice only
• 2 tbsp olive oil
• handful fresh rosemary
• chopped
• 500g/17oz fresh or frozen broad beans
• handful fresh mint leaves
• chopped
• extra virgin olive oil
• salt and freshly ground black pepper
• 150g/5oz feta cheese

Directions

• Preheat the grill.
• Trim the pork tenderloin of any excess fat and cut into 12 even sized pieces.
• Thread four skewers alternately with a piece of the pork
• a baby new potato and a slice of chorizo. (Use 3 potatoes
• 3 pork pieces and 2 chorizo slices per skewer.)
• Mix the lemon juice
• olive oil and finely chopped rosemary together and brush over the kebabs. Cook under the grill for 10-12 minutes
• turning once
• until tender and cooked through.
• Meanwhile cook the broad beans for 4-5 minutes in boiling water until just tender. Drain and refresh under cold running water.
• Put broad beans into a bowl and toss with the chopped mint leaves
• plenty of extra virgin olive oil and salt and freshly ground black pepper.
• Transfer to a serving platter and top with crumbled feta.
• Arrange the hot kebabs on top and serve.