A fresh, fruity mango salsa is the ideal accompaniment to these spicy brochettes. Lean minced pork combined with tasty herbs and spices and grilled to perfection, they have a spicy kick of chilli and curry powder and are nicely cooled down with the mango and red pepper salsa.

These are great to serve for a party or even blanketed in a wrap for lunch.

Serves 4 to 6

1 red chilli, deseeded and finely chopped

6 spring onions, trimmed and finely sliced

1000g lean pork mince

2 tbs mild or medium curry powder

3 tbs fresh mint leaves, finely chopped

50g very low – fat natural yogurt

Finely grated zest and juice of 1 lime

Salt and black pepper

For the salsa

1 ripe mango, peeled, stoned, and finely diced

1 bottled roasted red pepper, drained and finely diced

2 tbs fresh coriander, finely chopped

2 tbs fresh parsley, finely chopped

Paprika for sprinkling

Method

Place the chilli, spring onions, pork, curry powder, mint leaves, yogurt, lime zest and juice in a bowl and mix well using your fingers. Season with salt and black pepper, cover and chill for 2 – 3 hours in the fridge.

Meanwhile, make the salsa by combining all the ingredients in a bowl, toss to mix well and cover and store in the fridge until ready to serve. If your using bamboo skewers, put 10 of them into a bowl of cold water to soak.

Preheat the grill to high. Divide the mince mixture into 40 portions and shape each one into a smallish ball. Thread four balls onto each skewer and cook under the preheated grill for 4 – 5 minutes on each side or until cooked through.

Serve immediately accompanied by the salsa.