Smoked Pork Skewer with Potato Salad and Baked Tomatoes

Rinse the tomatoes, cut into quarters, and place on a baking tray lined with baking paper. Dust with powdered sugar and drizzle with 1 tablespoon oil. Bake in a preheated oven at 100°C (fan: 80°C, gas mark 1) (approximately 210°F) for about 1 hour.

Lay the smoked pork fillet into the baking tray during last 20 minutes of baking time.

Rinse the potatoes and cook in salted water for about 20 minutes. Drain and cut each potato in half.

Rinse, trim and cut the scallions diagonally into pieces. Rinse the green beans, trim and blanch until al dente in boiling salted water for about 4 minutes. Add the scallions into the water in the final minute. Drain the green beans and scallions, and add to the potatoes in a bowl. Mix in the chile sauce, 1 tablespoon honey, balsamic vinegar and the remaining oil and let marinate.

Remove the smoked pork fillet from the oven and coat with remaining honey. Roll into the chopped chervil and cut into 12 equal pieces. Thread the pork pieces into the skewers.