TIP: We used Birch and Waite Toghurt Ranch Dressing and Dip in this recipe. You can replace it with other ranch dressings.

Ingredients

2 x 250g packets Pork Steaks with Sweet & Smokey BBQ Glaze

10 sourdough bread slices

2 firm ripe nectarines

100g baby rocket leaves

1 large avocado, sliced

2/3 cup bottled Yoghurt Ranch Dressing and Dip (see Tip)

Method

Heat a lightly oiled, barbecue grill plate over medium heat. Add pork. Cook for 6 minutes. Turn pork over. Cook for a further 2 minutes, or until ork is tender. Remove. Rest, loosely covered with foil for 2 minutes. Cut pork diagonally in half.

Heat the same grill plate over a high heat. Add bread slices. Cook for about 1 to 2 minutes on each side, or until lightly toasted. Remove.

Cut nectarines in half. Remove stones. Cut into wedges.

To serve, place the rocket on a serving platter. Top with pork, nectarine wedges, and avocado. Drizzled over the dressing. Season with salt and pepper. Serve with bread slices.

New Idea team