Persian Spiced Pork Skewers with Pilaf, Cauliflower and Sweet Tomato Aioli

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. In a large bowl, combine first measure of Persian spice mix (if using), lemon juice and zest, garlic, oil and coriander and mix well. Pat pork dry with paper towels, remove any extra fat, cut into 2cm dice and place into bowl with marinade. Set aside to marinate for 10 minutes.
3. Heat butter and a drizzle of oil in a pot on medium heat. Fry onion for 2–3 minutes, add second measure of Persian spice mix (if using) and cook a further 30 seconds. Stir in rice, stock, lemon zest and bring to the boil. As soon as it boils, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam for a further 8 minutes. Do not lift lid during cooking. Season with salt and pepper.
4. Toss cauliflower with a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for 15–20 minutes, until golden. Turn once during cooking. Remove from oven and toss through spinach to wilt.
5. Thread pork onto skewers. Heat a drizzle of oil in a large fry-pan on a high heat. Cook skewers, in batches, for 2–3 minutes each side, until cooked through. Coat with remaining marinade. Drizzle with honey in last 30 seconds of cook time. Remove from pan and cover and to rest.
6. In a small bowl combine mayonnaise and sweet spiced tomato relish.
7. Spoon pilaf and vegetables onto plates and top with pork skewers. Dollop tomato aioli on side and sprinkle with coriander.