Step 1

Soak the saffron in 1 tablespoon boiling water for 10 minutes.

Step 2

Meanwhile, warm seeds in a dry frypan over medium heat, shaking, for 1 minute until fragrant. Place in a mortar and pestle, then pound to a paste with garlic and 1 teaspoon salt. Combine in a large bowl with remaining ingredients, except pork. Add pork and toss to coat. Cover and marinate in the fridge for 2 hours.

Step 3

Meanwhile, soak 24 x 12cm wooden skewers in cold water for 1 hour.

Step 4

For the salad, cook broad beans in boiling salted water for 3 minutes, then drain. Cool slightly, then remove tough outer skins. In a bowl, combine oil, zest and juice. Season, then add beans and remaining ingredients. Toss to combine.

Step 5

Thread about 4 pork cubes onto each skewer. Preheat a barbecue or chargrill on high, then cook skewers, in batches if necessary, for 3-4 minutes, turning. Serve with the salad and lemon wedges.