Pork Kebabs with White Beans and Fennel

Pork: Combine the marinade ingredients in a bowl and add the meat, turning to coat. Thread on to skewers and cook in a hot sauté pan for 1–2 minutes each side until just cooked through,
for juicy, tender meat.

Vegetables: Heat the oil in a large sauté pan and cook the fennel for 5 minutes. Add all the remaining ingredients, except the spinach, season and cook for 10 minutes until reduced and syrupy. Stir in the spinach to wilt.

To serve: Spoon the vegetables into bowls and top with a dollop of yoghurt and the skewers. Serves 4.

Cook’s tip: Jars of roasted red capsicums are available at food stores and supermarkets.