Ingredients:
Mixed greens
Avocado
Plums, 1/2 per person
Corn cobs, 1/2 per person
Pickled onions
Crumbled feta
Fingerling potatoes
Olive oil
Salt and pepper
Dressing:
(simply add the ingredients to a jar, put the lid on and shake)
1 teaspoon grainy mustard
1 teaspoon honey
2 tablespoons apple cider vinegar
2 tablespoons olive oil
Salt and pepper
Pickled onions:
(Add ingredients to a jar and shake. Let sit for at least 1 hour, overnight is best!)
1 thinly sliced red onion
1/4 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
Hot water to fill the jar
For the meat:
Boneless pork country ribs (I do 2 per adult and 1 per child)
BBQ sauce
Salt and pepper
Put the ribs into a crock pot and season with salt and pepper. Add enough bbq sauce to coat the ribs. Put the lid on and cook on low for 8 hours.
For the roast potatoes:
Heat the oven to 400 degrees. I used my 'air fryer' setting. Slice the fingerling potatoes in half. Coat with olive oil and salt and pepper and place cut side down on a sheet pan. Cook for about 20 minutes or until tender and golden on the underside.
Assemble the bowl! Start with lettuce, add some sliced avocado and plums, the meat and warm potatoes, the corn (we don't cook the corn! I just slice it off the cob and it is good to go), add the pickled onions and some feta. Drizzle with a bit of dressing and enjoy!