This recipe serves 2. Adjust portions if serving more or less.

**1. Prepare the Ribs:**

- Preheat your oven to 160°C (325°F).

- Pat the pork ribs dry with paper towels. Season generously with 1 tsp of salt on all sides.

- Place the ribs on a baking sheet lined with parchment paper or foil. Roast in the preheated oven for 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone.

- Once cooked, remove from the oven and let cool slightly. Shred the meat from the bones using two forks. Discard bones and any excess large pieces of fat.

- For extra crispiness, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the shredded rib meat and sear for 5-7 minutes, stirring occasionally, until slightly browned and crispy. Set aside.

**2. Make Sweet Potato Crisps:**

- Wash the sweet potato thoroughly. Using a mandoline or a very sharp knife, slice the sweet potato into paper-thin rounds or matchsticks. The thinner, the crispier.

- Heat 1 tbsp of olive oil in a small non-stick skillet over medium heat. Add the sweet potato slices in a single layer (you may need to do this in batches).

- Cook for 2-4 minutes per side, until golden brown and crispy. Season lightly with a pinch of salt. Remove from heat and drain on paper towels. Set aside.

**3. Prepare the Feta-Yogurt Dressing:**

- Finely mince the 20g of onion.

- In a small bowl, combine the 100g full-fat plain Greek yoghurt, 30g of crumbled feta cheese, 1 tbsp of olive oil, the minced onion, and 1/4 tsp of salt. Mix well until smooth and creamy. Taste and adjust salt if needed.

**4. Prepare the Salad Components:**

- Wash and chop the lettuce into bite-sized pieces.

- Dice the tomato and baby peppers.

- Toast the 20g mixed seeds lightly in a dry pan over medium heat for 2-3 minutes until fragrant. Be careful not to burn them.

**5. Assemble the Salad:**

- Divide the chopped lettuce, tomato, and baby peppers evenly between two large plates or bowls.

- Top each salad with half of the shredded rib meat.

- Drizzle generously with the Feta-Yogurt dressing.

- Garnish each serving with the remaining 30g crumbled feta cheese, the 40g grated hard cheese, the toasted seeds, and a scattering of the crispy sweet potato slices.

- Serve immediately and enjoy!