Pork and Salami Spiedini with Lentil Salad
Photography by Manja Wachsmuth.
Juicy chunks of pork are skewered with salami in these Italian-style kebabs that are very quick to cook.
Serves: 4
INGREDIENTS
2 pork fillets, about 350 grams each
20 slices sopressa salami (about 250 grams)
olive oil for cooking
Marinade
⅓ cup olive oil
1 tablespoon tomato paste
1 tablespoon Dijon mustard
½ teaspoon smoked paprika
2 cloves garlic, crushed
pinch chilli flakes
1 tablespoon red wine vinegar
sea salt and ground pepper
To serve
handful rocket, optional
10 × 20cm wooden skewers
Lentil Salad
1 cup puy lentils (French small green lentils), rinsed
¼ cup olive oil
2 tablespoons red wine vinegar
2 cloves garlic, crushed
½ teaspoon each ground cumin and turmeric
4 spring onions, thinly sliced
½ telegraph cucumber, seeds removed and diced
good handful mint or basil, chopped
sea salt and ground pepper
METHOD
Marinade: Whisk all the ingredients together in a large bowl until thick and smooth. Season generously with salt and pepper.
Skewers: Cut each fillet lengthways into two long pieces then cut into 3cm chunks. You should get 9–10 from each piece. Add the pork to the marinade and turn to coat well.
Cut the salami in half. Concertina a slice of salami on to each skewer then a piece of pork. Repeat to fill the skewer.
Heat a little oil in a large sauté pan and cook the skewers until golden and just cooked through, about 4 minutes. Don’t overcook the pork or it will be dry.
To serve: Serve the skewers with the rocket and the following lentil salad, if desired.
Pantry Note: Sopressa salami is available at the deli section of supermarkets.
Lentil Salad
Put the lentils in a saucepan and cover with plenty of cold water. Bring to the boil and simmer for 20 minutes or until just tender. Don't overcook or you'll end up with mush. Drain and rinse under cold water.
Whisk the oil, vinegar, garlic and spices together and season well. Fold in the lentils, spring onions and the cucumber. Add the herbs just before serving.
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