Throughout the summer our butchers counter has pork ribs marinated in a mixture of soy, garlic, oil and Chinese five spices - on the barbecue they become sweet, browned and sticky - totally moorish with this salad in oriental style.

Ingredients - serves 4 12 Riverford marinated pork ribs 1 pack mixed salad leaves 1 bunch spring onions 100g Essential cashew nuts 100g mung bean sprouts for the oriental dressing: 1 tbsp Essential shoyu soy sauce 3 tbsp Essential sunflower oil 1 tsp Essential sesame oil 2 tsp lemon juice 1 knob fresh ginger root 1 clove garlic, crushed black pepper

Method

First make the oriental dressing to allow it time to develop its flavours. Peel and crush a garlic clove and place in a screw-top jar with the sunflower and sesame oils, shoyu soy sauce and lemon juice. Peel a 3cm knob of ginger, finely grate and then squeeze the juice from it into the dressing - you should get a generous teaspoon of it, if you don’t, grate some more! Season the dressing with freshly ground black pepper (or ground szechuan peppercorns if you have them), screw the top on to the jar and shake. Set aside but keep at room temperature.

Dry fry the cashew nuts to brown all over, allow to cool. Grill the Riverford marinated ribs on a hot barbecue to cooked, browned and sticky. Mix a selection of mizuna and rocket leaves from the salad pack with shredded spring onion and mung bean sprouts, divide between plates and drizzle with some oriental dressing and serve with juicy ribs sizzling from the grill.