Preparation time is 40minutes
Cook time is 20minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 12.62 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 cup risoni
- 1/4 cup coriander, chopped
- 6 nectarines
- 3 spring onions, sliced
- 1teaspoons ground cumin
- 2teaspoons ground ginger
- 900grams pork scotch fillet
- 1 1/2tablespoons oil
- 150grams roasted red capsicum, pecorino, cashews & basil dip
- 2 garlic cloves, crushed
- bamboo skewers, pre-soaked
Nutrition per serving
3150kJ / 752Cal
3150 Kilojoules or 752 Calories
36% of daily energy intake*
Protein
60.0grams
Fat
31.0grams
Carbs
60.8grams
Sugars
20.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
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.
Step 2 of 4
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.
Step 3 of 4
Preheat a BBQ grill on medium high heat. Halve nectarines and remove stones. Cut each nectarine half into 3 wedges.
Step 4 of 4
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.
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