Pork and Salami Spiedini with Lentil Salad

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.