Chicken Thigh & Asian Roast Veggie Salad

While the chicken is marinating, cut the butternut pumpkin into 2cm chunks. Chop the cauliflower into small chunks and roughly chop the stalk. Place the sweet potato, cauliflower, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then bake until tender, 20-25 minutes.

While the veggies are roasting, roughly chop the tomato. In a small bowl, combine the mayonnaise, Sichuan garlic paste and water. In a medium bowl, combine the plain flour and a pinch of pepper.

When the veggies have 10 minutes left, add each chicken thigh to the seasoned flour until fully coated. Heat a large frying pan to a medium-high heat with a good drizzle of olive oil. Add the chicken to the pan and cook until just cooked through, 10-14 minutes.

Allow the roasted veggies to cool slightly. In a large bowl, combine the vinegar (white wine or rice wine), a small drizzle of olive oil and a pinch of salt and pepper. Add the Asian mixed leaves, tomato and slightly cooled roasted veggies.