Singapore pork satay with lemon-curry rice

1) Coat a large griddle pan with cooking spray and preheat to medium-high.

2) Thread alternating pieces of pork and onion onto metal or wooden skewers. Brush the teriyaki sauce all over the onion and pork and roll the skewers in sesame seeds. Place the skewers onto the hot pan and cook for 3-5 minutes, until the seeds are golden brown.

3) Meanwhile, in a medium saucepan, combine the rice, curry powder, cumin, lemon zest, stock, sultanas and nuts. Bring to a simmer. Cook for 3 minutes to heat through.

4) Fold in the coriander and season with salt and pepper. Serve the skewers on top of the rice.