/getattachment/ddb99c12-dcae-49bc-b6b0-fa9d39d60e26/Spare-Rib-Salad.aspx
Spare-Rib Salad Recipe
A filling salad bursting with the summer flavours of pineapple, avocado and mint.
Recipe Ingredients
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1 small pineapple, peeled and cubed
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100 ml fresh mint, chopped
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1 SPAR Freshline Ripe and Ready avocado pear, cubed
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1 tray sugar-snap peas (125 g)
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500 g box SPAR pork-rib burgers
Recipe Method
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Preheat the oven grill with the oven-shelf one above centre position.
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Lightly combine the pineapple, mint and avocado pear cubes and chill.
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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.
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Grill the ribs in an oven dish for 8 - 10 minutes, basting with the marinade. Using kitchen scissors, snip into even strips.
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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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