Barbecue short ribs with hasselback pumpkin and salad - AustralianFarmers

Ingredients

• 1.2kg Beef Short Ribs
• 1 tbsp cracked black pepper
• 1 tbsp sea salt
• Apple cider vinegar, diluted by 50% with water in a spray bottle
• Barbecue sauce
• Hasselback pumpkin
• 1 x 500g butternut pumpkin halves, peeled, seeded
• 3 tbsp chopped herbs (chives, rosemary & parsley)
• 2 cloves garlic, crushed
• Oil to coat
• Cobb Salad
• 1x cos lettuce, leaves torn
• 100g baby spinach leaves
• 2 hard-boiled eggs, halved
• 250g cherry tomatoes, halved
• 1 avocado, sliced
• 100g feta cheese, crumbled
• 1/3 cup chopped flat leaf parsley leaves
• ¼ cup chopped chives
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 2 tsp Worcestershire sauce
• 2 tbsp olive oil
• Salt and pepper to season