Asian BBQ Roast Pumpkin, Salmon & Slaw

• Meanwhile, trim and roughly chop pea pods. • Thinly slice red radish and long chilli (if using).

• Just before serving, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest.

• In a large bowl, combine deluxe salad mix, mixed salad leaves, pea pods, red radish, garlic aioli and Japanese style dressing. Season to taste with salt and pepper. TIP: Patting the skin dry helps it crisp up in the pan!