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Pork kebabs on minted broad beans with feta

Name: Pork kebabs on minted broad beans with feta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 pork tenderloin; 3 baby new potatoes; ½ lemon; 2 tbsp olive oil; 4 tbsp extra-virgin olive oil; Small handful of chopped rosemary; 500g broad beans; Good handful of mint leaves; 150g crumbled feta

Published: 30 Jun 05
Updated: 18 Mar 24

Broad beans to use up? Then make yourself a seasonal pork kebab, with seasonal minted broad beans, and a salty hit of feta.

Easy
July 2005

Test kitchen approved

Serves 4
Ready in 20 minutes

Broad beans to use up? Then make yourself a seasonal pork kebab, with seasonal minted broad beans, and a salty hit of feta.

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Ingredients

1 pork tenderloin
3 baby new potatoes
½ lemon
2 tbsp olive oil
4 tbsp extra-virgin olive oil
Small handful of chopped rosemary
500g broad beans
Good handful of mint leaves
150g crumbled feta

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Method

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.
Mix the lemon juice, olive oil and a small handful of finely chopped rosemary and use to brush the kebabs.
Cook under a hot preheated grill (or barbecue) for 10-12 minutes, turning once.

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.
Divide between 4 plates and serve with the kebabs on top.