For the Broad Bean Salad:

• 400g shelled broad beans [about 1.9kg in their pods]
• 8-10 radishes
• 1 dessertspoon fresh mint, finely chopped
• 1 tablespoon lemon juice
• 2 tablespoona white wine vinegar
• 4 tablespoons olive oil
• Salt and freshly ground black pepper

For the salmon:

• 4 salmon fillets, each weighing about 125g each
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

1. Trim the pork of any fat and cut into approximately 2cm cubes
2. In a bowl mix together the marinade ingredients. Add the pork pieces and leave to marinate for at least one hour.
3. Cut the apples into segments [about 6 from each apple.] Cut away the cores and discard.
4. Thread the pork cubes onto the skewers alternating with the apple segments.
5. Brush the skewers generously with the remaining marinade.
6. Cook on a barbecue or under a hot grill for about 12 minutes, turning occasionally to ensure even cooking. Baste a couple of times during cooking with any remaining marinade.

Makes 4-6 kebabs

Cooks Note
These kebabs can be made with lamb fillet if preferred.