Spare-Rib Salad Recipe

A filling salad bursting with the summer flavours of pineapple, avocado and mint.

Difficulty

Prep Time

15 minutes

Cooking Time

10 minutes

Serves

Serves: 4
Print Recipe

Recipe Ingredients

  • 1 small pineapple, peeled and cubed
  • 100 ml fresh mint, chopped
  • 1 SPAR Freshline Ripe and Ready avocado pear, cubed
  • 1 tray sugar-snap peas (125 g)
  • 500 g box SPAR pork-rib burgers

Recipe Method

  1. Preheat the oven grill with the oven-shelf one above centre position.
  2. Lightly combine the pineapple, mint and avocado pear cubes and chill.
  3. Briefly cook the peas in the microwave oven for 2 minutes, with 20 ml water. Refresh in cold water, drain, and add to the salad ingredients.
  4. Grill the ribs in an oven dish for 8 - 10 minutes, basting with the marinade. Using kitchen scissors, snip into even strips.
  5. Lightly toss into the chilled salad ingredients and serve immediately.

Hints & Tips

There is no need for salad dressing as the marinade and fruit
provide sufficient moisture and flavour.
Recommended accompaniment: crusty bread loaf or monastery bread rolls
Recommended wine: Rhine Riesling or light pinotage

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