Thai Pork Skewers With Cucumber Salad

Prep:

1. soak bamboo skewers in cold water
2. pop a saucepan of water on to boil
3. cut pork into 2cm pieces
4. wash and chop capsicum into same sizes as the pork
5. wash and slice cucumber
6. wash and thinly slice spring onion
7. wash and chop coriander

Method:

1. Thread the pork and capsicum onto skewers, alternating pieces. Drizzle with a little oil, then season with salt and pepper.
2. Heat an oiled grill plate, non-stick frying pan or the barbecue over medium heat. Add the skewers and cook for about 6 minutes, turning occasionally until cooked.
3. Meanwhile, put the noodles into the saucepan and boil for 6 to 8 minutes. Drain and then cover to keep warm.
4. Add curry paste to the saucepan over low to medium heat. Stir the curry paste until fragrant, then add coconut cream and stir to combine. Simmer for 2 minutes, stirring occasionally.
5. Toss together the cucumber, spring onion, coriander and peanuts.
6. Serve skewers with the curry sauce, noodles and salad.
7. wash and chop parsley
8. cut lemon into wedges
9. preheat the oven to 200°C (180°C fan-forced)
10. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
11. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
12. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
13. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
14. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
15. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.