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Pork kebabs on minted broad beans with 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.
![Pork kebabs on minted broad beans with feta](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/489381-1-eng-GB_pork-kebabs-on-minted-broad-beans-with-feta-768x771.jpg)
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Serves 4
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Ready in 20 minutes
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
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.
- Recipe from July 2005 Issue
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