Iberian Pork Skewers with Roasted Pepper Salad

Known as 'Pinchos Morunos', these skewers are a taste of Spanish summer. Cubes of pork are marinated in a smoky, aromatic spice blend then grilled until tender. Served with a simple, sweet salad of roasted peppers and onions, this is a light yet protein-heavy meal.

Method

1. 1

   If using wooden skewers, soak them in water for 20 minutes. Preheat your grill or a griddle pan to medium-high.

2. 2

   In a bowl, toss the cubed pork with 1 tbsp olive oil, paprika, cumin, salt, and pepper. Thread the pork onto the skewers.

3. 3

   In a separate bowl, toss the sliced peppers and onion with the remaining 1 tbsp of olive oil and a pinch of salt. Spread on a baking sheet and roast at 200°C (180°C fan) for 20 minutes, or until soft and slightly charred.

4. 4

   Grill the pork skewers for 8-10 minutes, turning occasionally, until cooked through and nicely charred.

5. 5

   Once the peppers and onions are cooked, toss them in a bowl with the sherry vinegar and hemp hearts.

6. 6

   Serve the hot pork skewers immediately on a bed of the warm roasted pepper salad.