Pork & Nectarine Skewers with Spiced Risoni
Try this easy to follow recipe for a delicious family dinner.
Ingredients
- 1 cup risoni
- 1/4 cup coriander, chopped
- 6 nectarines
- 3 spring onions, sliced
- 1 tsp ground cumin
- 2 tsp ground ginger
- 900g pork roast scotch fillet
- 1 1/2 tbs oil
- 150g roasted red capsicum, pecorino, cashews & basil dip
- 2 garlic cloves, crushed
- bamboo skewers, pre-soaked
Method
- Cut pork fillets into 2cm cubes. Combine spices, garlic and oil in a bowl. Add pork cubes and stir until well coated. Refrigerate for 30 minutes.
- Meanwhile, cook risoni in boiling, salted water for 10 minutes until just tender. Drain and rinse in cold water. Drain well and transfer to a bowl. Stir in dip, spring onions and coriander, reserving a little for garnish. Set aside.
- Preheat a BBQ grill on medium high heat. Halve nectarines and remove stones. Cut each nectarine half into 3 wedges.
- Thread pork cubes and nectarine wedges alternately onto skewers. Cook skewers for 8 minutes, turning until golden on all sides and cooked through. Serve pork skewers and risoni salad garnished with coriander.
