Grilled Green Pepper, Avocado, and Coriander Salad

• 500 g green peppers (like Shishito, Padron, Cubanelle or Anaheim peppers)
• 1 garlic clove (grated or microplaned)
• Juice of 2 limes
• Zest of 1 lime
• 1 tsp fine sea salt
• ⅛ tsp cracked black pepper
• ¼ cup olive oil
• A bunch of fresh coriander (finely chopped)
• 1 ripe avocado (sliced)

Hot Honey Ribs

• 2 x Hot Vegan Honey Baby Ribs (defrosted and removed from the packaging)
• 2 tbsp olive oil (for grilling)

Charred Green Pepper, Avocado and Coriander Salad

1. Wash and dry green peppers.
2. Place the peppers on a hot grill, and cook for 8-10 minutes, until softened and charred, moving them around and turning to ensure even cooking.
3. Remove the peppers from the grill, and allow to cool down.
4. Make the salad dressing by combining grated garlic, lime juice, zest, and salt. Allow to sit for 2-3 minutes before adding cracked black pepper and olive oil.
5. Combine the dressing, grilled peppers, and finely chopped coriander and toss gently.
6. Serve with thinly sliced avocado, extra lime zest, and coriander leaves.  

Grilled Hot Honey Ribs

1. Remove defrosted Hot Honey Ribs from the packaging.
2. Brush or drizzle with olive oil and place on a hot grill.
3. Cook for 8-10 minutes, turning midway through to ensure even browning on both sides.
4. Once nicely browned, remove from the grill and slice into individual ribs. Serve immediately with a side of the salad.