Pork and chorizo kebabs on minted broad beans and feta
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.