Paprika pork skewers with herby yoghurt potato salad

Cut pork into 1cm thick slices. Combine garlic, honey, paprika, parsley and oil in a large bowl; add pork, toss to coat in mixture. Cover; refrigerate for 1 hour or overnight.

Meanwhile, boil, steam or microwave potatoes until tender; drain, cover to keep warm. Process herbs, garlic, allspice, juice and oil until well combined. Stir herb mixture through yoghurt; season to taste. Halve potatoes, place on a platter; drizzle over half the herby yoghurt mixture, reserving the remaining to serve. Top with watercress; season.

Thread pork onto skewers; cook skewers, in batches if necessary, on a heated oiled grill plate (or grill or barbecue), turning, for 2 minutes each side or until pork is browned and cooked through.

Serve pork skewers with salad and remaining herby yoghurt mixture.