Grilled pork skewers with butter bean and tomato salad

Ingredients

2	Pork steaks / fillets, trimmed of sinew (Main)
1 tsp	Cumin seeds, roasted
1 tsp	Coriander seeds, roasted
1 tsp	Fennel seeds, roasted
2	Bay leaves
1 tsp	Flaky sea salt
4	Garlic cloves
2 tsp	Sweet smoked paprika
2 Tbsp	Tomato paste
2 Tbsp	Olive oil

Directions

1. Soak bamboo skewers for 30 minutes to prevent burning. Cut the pork into 1cm thick pieces and place into a mixing bowl.
2. Grind the cumin, coriander and fennel seeds in a coffee grinder or mortar and pestle and add to the bowl.
3. Remove the centre vein from the bay leaves and grind to a smooth paste with the salt. Add the garlic to the paste and grind until smooth.
4. Add paste to the bowl with the pork and spices and add the paprika, tomato paste and olive oil and mix to combine.
5. Place 3 pieces of pork on to each skewer and either grill on a barbecue (charcoal is very good here) or under a hot oven grill for 1-2 minutes on each side or until cooked but still juicy.
6. Serve immediately on a simple salad of quickly blanched butter beans, chopped tomato, red onion and parsley. If you like to add an extra kick serve pickled chillies on the side.