GREEK PORK SKEWERS WITH CRUSHED WHITE BEANS

PREP + COOK TIME 30 MINUTES SERVES 2

2 tablespoons extra virgin olive oil 1 medium onion (150g), sliced thinly 1 clove garlic, sliced thinly

½ cup (125ml) dry white wine

1½ x 400g cans white beans, rinsed,

drained

1 cup (250ml) chicken stock 2 tablespoons lemon juice 2 tablespoons coarsely chopped

fresh oregano

1 teaspoon finely grated lemon rind 2 cloves garlic, halved, extra 2 tablespoons red wine vinegar 2½ tablespoons loosely packed fresh

oregano leaves, extra

350g pork fillet, diced into 3cm pieces 2 tablespoons fresh flat-leaf parsley lemon wedges and strips of

lemon rind, to serve

1 Heat 1 tablespoon of the oil in a saucepan over medium heat. Add onion and sliced garlic to pan; cook, stirring, for 6 minutes or until tender. Add wine, stir to combine; add beans and stock. Bring to a simmer; cook, stirring occasionally, for 15 minutes or until thickened. Crush beans with a fork, stir in lemon juice and chopped oregano; season to taste. Cover to keep warm.

2 Meanwhile, process remaining oil, rind, halved garlic, vinegar and extra oregano leaves until mixture forms a paste; season. Combine pork and oregano mixture in a medium bowl; thread pork onto skewers.

3 Heat an oiled grill pan (or grill or barbecue) over medium heat; cook skewers, turning occasionally, for 6 minutes or until cooked through. Serve with crushed beans, sprinkled with parsley and lemon rind. Accompany with lemon wedges.