One-Tray Chicken & Pumpkin Salad

• Meanwhile, place slow-cooked pork belly in a large heatproof bowl and cover with boiling water. Using tongs, remove pork carefully and pat dry using paper towel (this step helps the crackling get crispy!). • Using a sharp knife, score the skin in 1cm intervals, without cutting into the flesh. Rub all over with a generous pinch of salt. • Place pork pieces, skin-side down, on a second lined oven tray. Roast until lightly browned, 15-20 minutes. • When veggies are done, remove from oven and allow to cool slightly. Flip pork skin-side up. Heat grill to high. Grill pork until skin is golden and crispy, 15-25 minutes.

TIP: Keep an eye on the pork when grilling, it can burn fast! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a medium bowl, combine chicken thigh, a drizzle of olive oil and a generous pinch of salt and pepper. • Transfer chicken to lined oven tray and bake until cooked through, 14-16 minutes.

TIP: Chicken is cooked through when its no longer pink inside.

• When pork is done, in a large bowl, combine deluxe salad mix, mixed salad leaves, roast veggies, a drizzle of vinegar and Japanese style dressing. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When chicken is done, in a large bowl, combine deluxe salad mix, mixed salad leaves, roast veggies, a drizzle of vinegar and Japanese style dressing.