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Pastor Style pork and pineapple kebabs
Rice Salad with avocado, cucumber and peanut

Pastor Style pork and pineapple kebabs

1 pork fillet, trimmed and cut into 2cm thick pieces
½ pineapple, peeled, cut in half, coarse middle removed and cut into bite sized chunks
1 green chilli, deseeded
1 red onion, peeled and chopped
Zest and juice 1 lime
2 tablespoons oil
1 tablespoon castor sugar
1 teaspoon salt
50ml orange juice
1 teaspoon cumin seeds
1 teaspoon smoked sweet paprika
1 clove garlic

Thread the pork fillet and pineapple, alternatively onto wooden skewers.
Blend the remaining ingredients and rub all over the kebabs. Marinate in the fridge for 4 hours.
Cook on a barbecue or grill pan until cooked through – about 4 minutes each side.

Rice Salad with avocado, cucumber and peanut

200g brown rice
2 avocadoes
Juice 1 lime
½ cucumber , halved, deseeded and diced
2 tablespoons olive oil or avocado oil
Handful chopped coriander
2 ripe tomatoes, chopped
50g chopped roasted peanuts
Salt and pepper to taste

Boil the rice until soft – about 25 minutes. Drain well and cool.
Cut the avocadoes in half, remove the stone, peel and chop into 2cm dice.
Toss in the lime juice and oil and season with salt and pepper.
Add the tomatoes and cucumber and mix in the rice.
Mix well with half the coriander and half the peanuts.
Place in a bowl and scatter over the remaining coriander and peanuts.