INGREDIENTS:

• 1 kg Rib eye on the bone 

• 600g Lamb backstrap

• 1kg Pork ribs 

• ½ Wombok cabbage 

• 1 Broccoli 

• 1 Cauliflower 

• 1 jar bbq sauce 

• ¼ tsp ground turmeric 

For the Salsa Verde:

• ¼ bunch basil 

• ¼ bunch mint 

• ¼ bunch parsley 

• 1 Tbsp capers

• 250ml olive oil 

• 1 Tbsp almond flakes 

• 1 anchovy

• ½ Lemon zest 

METHOD:

1. Preheat the oven to 220° and preheat the BBQ to a high setting.

2. Cut the cauliflower into florets and place them on a baking tray lined with baking paper, cut the broccoli into quarters and place on the same tray. Cut the Wombok cabbage in half, sprinkle salt, pepper and turmeric, toss well and evenly spread on the tray .

3. Pat dry the pork ribs and marinate with half of the HFM BBQ sauce. Place them on a baking tray lined with baking paper and place in the oven. Turn down to 180° and let cook for 2hrs. 

4. For the rib eye, season with salt and pepper and cook in the BBQ, searing all sides. Turn down to low ( you can always finish it in the oven and it will take approx. 35min at 180° after searing, and at least 10min rest before slicing). 

5. For the lamb racks, pat dry with a paper towel, cut then into 2cm slices and skewer the pieces. Drizzle olive oil and sprinkle salt and pepper. Cook in the BBQ for 3min on each side and let rest. 

6. For the Salsa Verde, place all the ingredients for the Salsa Verde into a blender and blitz until smooth.

7. About an hour and 40 mins into the oven cook time, place your tray of veggies in the oven and cook for 20min until golden brown.

8. To serve, place all the meats and vegetables on a large platter and serve with Salsa Verde either drizzled over top, or to the side. Enjoy! 

Recipe by Alej. Photography by Bonnie Coumbe. Visit her site here & Instagram here. Styling by Lauren Miller. Visit her site here & Instagram here.