Pork kebabs on minted broad beans with feta

Method

1. 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.

2. Mix the lemon juice, olive oil and a small handful of finely chopped rosemary and use to brush the kebabs.

3. Cook under a hot preheated grill (or barbecue) for 10-12 minutes, turning once.

4. 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.

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