Pork and Salami Spiedini with Lentil Salad
Ingredients
Main
- 2 pork fillets, about 350 grams each
- 20 slices sopressa salami (about 250 grams)
- olive oil for cooking
- 10 × 20cm wooden skewers
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
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
Instructions
- 1
Marinade - Whisk all the ingredients together in a large bowl until thick and smooth. Season generously with salt and pepper.
- 2
Skewers - Cut each fillet lengthways into two long pieces then cut into 3cm chunks. Add the pork to the marinade and turn to coat well.
- 3
Skewers - Cut the salami in half. Concertina a slice of salami on to each skewer then a piece of pork. Repeat to fill the skewer.
- 4
Skewers - Heat a little oil in a large sauté pan and cook the skewers until golden and just cooked through, about 4 minutes.
- 5
To serve - Serve the skewers with the rocket and the following lentil salad, if desired.
- 6
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. Drain and rinse under cold water.
- 7
Lentil Salad - 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.
