Pork and Fennel Kebabs with Peach, Gorgonzola and Walnut Salad

Makes 8 skewers (serves 4)

For the pork kebabs:

750g Specially Selected Pork fillet, cut into 3cm cubes

1 orange, zest and juice

2 tbsps olive oil

3 garlic cloves, peeled and crushed

2 tbsps fennel seeds

1 fennel bulb, cut into chunks

1 red onion, cut into wedges

For the salad:

120g of rocket Couple of large handfuls

4 of baby spinach ripe peaches, destoned and cut into wedges

1 tbsp runny honey

100g gorgonzola or

100g feta, crumbled

70g walnuts, toasted

Bunch and roughly chopped fresh mint leaves

For the salad dressing:

3 tbsps olive oil

1 ½ tbsps apple cider vinegar

4cm fresh ginger, finely grated

½ tbsp runny honey

2 tsps wholegrain mustard

Half a lemon, juiced

1. Toss the pork with the marinade ingredients into a large bowl, mixing well so the pork is well coated. Thread the skewers with chunks of meat interspersed with the red onion wedges and fennel chunks. If you have leftover fennel, finely slice it to add to the salad later. Set aside to marinate if you have a couple of hours to spare, if not you can cook them straight away.

2. Make the salad dressing by whisking all the ingredients into a jug. Season to taste.

3. Preheat the BBQ or griddle pan to medium/ high. Grill the peach slices for a few minutes on each side until slightly charred and drizzle over the runny honey during the last few minutes of cooking so they are nicely caramelised. Set aside.

4. Next, grill the kebabs over a medium heat, turning as they brown for about 10-15 minutes until the pork is cooked through. Set aside, cover with foil and allow to rest while you assemble the salad.

5. Add the salad leaves to a large serving dish, crumble over the cheese, and add the walnuts and fresh mint leaves. Pour over the dressing and mix well.

6. Serve the kebabs with the salad on the side.