Ingredients:

1 tomatoe
-salad cream
2 avocado pears
1 medium cucumber
1 head of lettuce
2 hard boiled eggs
2 ounces of grated cheese
-pepper and salt to taste
2 tablespoons of lime juice
2 tablespoons of chopped nuts
4 ouces of peas or cooked beans
2 tablespoons of sour or sweet
-pickle

Directions:

First wash the lettuce then place in a covered
bowl and let it chill in the frige, strain the
peas from the stock.

Wash and slice cucumber and add salt to taste.
Cut the avocado pears length-wise and peel off
skin.

Place avocados in a bowl and sprinkle with lime
juice. Cover. Mix together pickle, cheese, peas
and the season for stuffing. Fill in hollows of
avocados.

Place 2 wedges of the tomatoes in each half and
Arrange on a bed of lettuce.

Finally, lay cucumber slices of hard boiled eggs
on dish around avocados and dot with salad cream
and then sprinkle with the chopped nuts.

Ingredients:

1 cucumber
1 tablespoon of sugar
1/2 decilitre of water
4 mint tops to garnish
-salt and pepper to taste
2 decilitre of natural yoghurt
400 gram of Jerked shoulder of pork
1/2 decilitre of white wine vinegar
1 tablespoon of mint, freshly chopped
2 cloves of garlic, peeled and crushed

Directions:

First season and spice jerked pork shoulder.
Roast until it's well done. Cool off and cut
into 1/2 cm dice.

Next mix the sugar, vinegar, water, salt and
pepper. Cut the cucumber in 1/2 and Peel one
1/2 and cut flesh without the pips in 1/2 cm
cubes.

The other half should be fluted and cut into
very thin slices. Marinate this in the sugar
and vinegar mix.

Now add the yoghurt and garlic, chopped mint,
cucumber along with the jerked pork mix well.

Put a 6cm wide ring in the middle of a plate.
Lay the thinly sliced cucumber around it over
lapping slightly.

Finally fill in the ring with jerk pork mix.
Remove the ring and garnish with mint tops.

Yield: 1 servings