Pork loin, red onion and zucchini skewers with bread

Ingredients

For 1 serving

• Pork loin140 g
• Red onion60 g
• Zucchini200 g
• Fresh sageto taste
• Bread60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: June – September

Method

1. Cut the pork loin into roughly 3 cm cubes. Peel the red onion and cut it into wedges, separating the layers. Wash and trim the courgettes: cut half into rounds about 1.5 cm thick and slice the rest lengthways about 5 mm thick.
2. Thread the skewers, alternating pork, onion, courgette rounds and fresh sage leaves, without packing them too tightly.
3. Brush them with half the oil and season with salt and black pepper.
4. Heat a griddle over medium-high heat and cook the skewers for 10 minutes, turning often, until the meat is golden outside and no longer pink inside and the vegetables are charred at the edges.
5. On the same griddle cook the remaining courgette slices for 2 minutes per side, until soft and marked; dress them with the remaining oil and a pinch of salt.
6. Serve the skewers with the grilled courgettes and the bread.