Recipes for starters & light meals

Scallops drizzled with Riesling vinegar and garnished with caramelised garlic

20 minutes, plus three days

Sticky spare ribs served with fresh sweet corn, avocado, bean and pawpaw salsa

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

2 x 750 g barbecue pork spare ribs

For the salsa

4 cobs sweet corn, boiled
1 small pawpaw, halved and pips removed
2 avocados, halved and stones removed
1 x 400 g punnet Bella tomatoes
1 x 400 g can butter beans, drained and rinsed
½ cup chopped coriander
1 chilli, chopped
1 T olive oil
sea salt and freshly ground black pepper

Method

Fire up the barbie or preheat the oven to 200°C.
Place the spare ribs in an ovenproof dish and baste with the remaining marinade from the packs.
Roast for 35 minutes, or until cooked through and sticky. Serve with the salsa.
To make the salsa: Carefully run the blade of a sharp knife down the side of each corncob to remove the kernels.
Chop the flesh of the pawpaw and scoop out the avocado flesh, then add, with the tomatoes and butter beans, to a large bowl containing the corn kernels.
Blend the coriander, chilli, lemon juice and olive oil, and mix into the salsa until combined. Season to taste.

Per serving: 4998.5 kJ, 76.1 g protein, 78.2 g fat, 64 g carbs

TASTE’s take:
Remove the fibrous outer leaves and silken threads of the corncob to reveal the sweet golden nuggets within.

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Sticky spare ribs served with fresh sweet corn, avocado, bean and pawpaw salsa

Sticky spare ribs served with fresh sweet corn, avocado, bean and pawpaw salsa

Ingredients

Method