Marinated short ribs with grilled spring onion and mint salad
For the marinated ribs: 1) Whisk together soy, groundnut oil, garlic and 2 tbsps of the ginger in a baking dish. Add the ribs and turn to coat. Cover and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
2) Preheat the griddle or griddle pan to high.
3) Season ribs with salt and pepper and griddle about 3 to 4 minutes per side, until tender.
For the salad: 1) Brush the onions with oil, season with salt and pepper and griddle for 2 to 3 minutes on each side, until tender.
2) Whisk together the vinegar, remaining tbsp of ginger, honey, sesame oil and olive oil in a large bowl and season with salt and pepper.
3) Coarsely chop the spring onions and add to the bowl. Add mint leaves, mizuna and/or watercress.