Pork, zucchini and cherry tomato skewers with foil-baked potatoes

Ingredients

For 1 serving

• Pork loin150 g
• Zucchini120 g
• Cherry tomatoes100 g
• Potatoes200 g
• Dried oregano1 pinch
• Lemon juice10 ml
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional). Wash the potatoes and slice them about half a centimetre thick; toss with half the oil and a pinch of salt, seal them in a foil parcel and bake for 35 minutes, until tender to a fork.
2. Meanwhile cut the pork loin into cubes of about 3 cm and marinate for 10 minutes with the lemon juice, oregano and the remaining oil; if using wooden skewers, soak them in water in the meantime.
3. Wash the courgettes and cut them into rounds about 1.5 cm thick; wash the cherry tomatoes.
4. Thread the meat, courgettes and tomatoes alternately onto the skewers; season with salt and pepper.
5. Heat a griddle over high heat and grill the skewers for 10 minutes, turning often, until the meat is browned and cooked through; serve with the potatoes.