Ingredients
Serves 4-61 kg diced pork shoulder
1 tsp cumin seeds, toasted and ground
1 tsp coriander seeds, toasted and ground
1½ tsp paprika (sweet)
½ tsp smoked paprika
4 cloves garlic, finely chopped
1 tsp dried oregano
40ml lemon juice
120ml extra virgin olive oil
Salt and freshly ground black pepper
Moorish salad:
1 medium carrot, peeled and cut into matchsticks
4-5 small red radish, thinly sliced
¼ granny smith apple, thinly sliced
2 tbs raisins
2 tbs sesame seeds, toasted
¼ bunch parsley, picked
¼ bunch mint, picked
1 recipe tahini dressing
Tahini Dressing:
40ml red wine vinegar
20ml tahini
40ml extra virgin olive oil
Salt and pepper
Toasted sesame seeds for serving.
Method
Combine all pork ingredients and allow to marinate overnight. Thread onto pre-soaked skewers and cook on hot plate or BBQ.
Toss the salad ingredients together. Combine the dressing ingredients and add to the salad. Serve with the pork skewers. This salad can be made several hours before serving but add the toasted sesame seeds, just before serving.
Notes: You can toss seared scallops or prawns through the salad or serve it with seared scamorza, haloumi or marinated feta.
You can also substitute lamb for the pork.