Pork and Red Capsicum Skewers with Crushed White Beans and Feta

, from Issue #39. September, 2015
Photography by Manja Wachsmuth.
Pork and Red Capsicum Skewers with Crushed White Beans and Feta

Serves: 4


500 grams pork fillet (we use Freedom Farms)
3 tablespoons olive oil
finely grated zest and juice 1 lemon
2 teaspoons dried oregano
1 clove garlic, crushed
1 large roasted red capsicum, peeled
sea salt and freshly ground pepper

White beans
1 x 400 gram tin cooked cannellini beans, drained and rinsed
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, crushed
2 tablespoons mint, plus extra for garnish
100 grams soft white feta cheese, crumbled

To serve
grilled sourdough bread
handful of baby spinach leaves
olive oil

12 x 20 cm wooden skewers soaked in water for 20 minutes


Skewers: Dice the pork into 2 cm pieces and combine in a bowl with all the remaining ingredients except the red capsicum. Season with salt and pepper. Cut the red capsicum into 2 cm pieces and thread onto the skewers with the pork.

White beans: Place ½ a cup of the beans in a bowl with the lemon juice, olive oil, garlic and mint and crush roughly with a fork. Season then stir in the remaining beans and the feta.

To cook: Grill the skewers on a preheated ridged grill or sauté pan for 2 minutes each side or until just cooked through.

To serve: Spoon the white beans over the grilled bread and top with the pork skewers. Serve with baby spinach, extra mint and a drizzle of olive oil. 

Cook’s tip: Roasted and peeled red capsicums can be found in the deli section or in jars at the supermarket. Or you can roast and peel them yourself: Preheat the oven to 200˚C.  Place the capsicum on a baking tray and roast until tender. When cool, peel and remove the seeds.