Pork & apricot kebabs with pistachio & mint quinoa

We've paired seasonal sweet apricots together with lean pork loin for a delicious fruity summer kebab. The crunchy pistachios in the quinoa work perfectly with the caramelised apricots, which are loaded with Vitamin C.

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Ingredients:

• 300 g pork loin
• 80 g quinoa
• 4 fresh apricots
• 120 g tenderstem
• 1 red onion
• 1 lemon
• 15 g pistachios (nuts)
• handful mint
• 4 skewers
• Sea salt & black pepper
• Coconut oil / olive oil

Instructions:

• Preheat the oven to 200C / gas mark 6. Slice the apricots into quarters and de-stone. Trim the tenderstem and slice the red onion into small chunks. Roughly chop the mint leaves.
• Place the red onion on a baking tray and drizzle over 1 tsp oil. Place in the oven for 20 mins. After 10 mins of cooking time add the tenderstem to the onion with 1 tsp oil and cook for 10 more mins.
• Meanwhile, boil a kettle. Rinse the quinoa and place in a saucepan with 300ml boiling water with a pinch of sea salt, simmer for 15 mins until cooked.
• Slice each pork loin into 8 pieces. Thread 4 pieces of pork and 4 apricot quarters onto each of the skewers. Drizzle over 1/2 tbsp oil and sprinkle with sea salt and black pepper.
• Preheat a griddle pan (or BBQ) and add the pork and apricot skewers, cook for 15 mins turning every 3-4 mins, until the pork is cooked through.
• Drain the quinoa and stir through the roasted onions, tenderstem, mint leaves, pistachios and half of the lemon juice.
• Spoon the quinoa onto a plate and serve alongside the pork and apricot kebabs. Drizzle over the remaining lemon juice.