With the weather picking up in London, it’s approaching my favourite time of the year. SUMMER. Salad season is upon us, so today we’re going for a meat and fruit combination – Pork + Watermelon Skewers served with watercress, pecan, red onion and gorgonzola salad. Fancy.

Fruit in savoury dishes is frowned upon by some, but I love trying out new flavour combinations, and this dish really does sing. It also comes with that bonus of only needing a quarter of a watermelon. That’s plenty of watermelon leftover gorgeous Watermelon Mojitos, another summer superstar.

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Let’s make Pork + Watermelon Skewers.

I picked up some ready diced pork leg for this recipe. Pork leg is a pretty lean cut of meat, which means there isn’t a great deal of fat content so you could say that this recipe is healthy, I guess.

First, pre-heat the grill to high. Add diced pork and watermelon to the skewers alternately. You only need to grill these guys for about 7 minutes per side (so 14 – 15 in total). My grill is not the best, so keep an eye, you don’t want to overcook the pork; otherwise it’ll be dry and horrible.

While the Pork + Watermelon Skewers cook; toss together watercress, finely slice half a red onion and roughly chopped pecans. Place the salad on a plate and dot small pieces of gorgonzola across the top, and just hidden inside, the mixture.

Don’t forget to check the Pork + Watermelon Skewers under that grill!!!

Coriander works FAB with watermelon and also compliments the watercress, pecan, red onion and gorgonzola salad. So we’re going to whip up a really quick yoghurt dip, with coriander and garlic.

Simply finely chop a small handful of coriander and a couple of cloves of garlic and stir into three heaped tablespoons of greek yoghurt.

Finally, when the Pork+ Watermelon Skewers are cooked remove them from under the grill. Place them on top of the salad, and serve.

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