Ingredients:
- 200g of Cherry Tomatoes
- 150g of Rocket Leaves
- 250g of Sweet Potatoes
- 100g of Spinach
- 1 medium Onion
- 100g of Lettuce
- 200g of Pumpkin
- 1 Jalapeno
- 50g of Spring Onion
- 2 Green Chillies
- 100g of Cucumber
- 150g of Corn
- 200g of Cauliflower
- 1 Capsicum
- 300g of Chicken
- 250g of Pork-belly
Kitchen Tools Needed:
- Oven
- Food Processor
- Blender
Instructions:
- Preheat the oven to 200°C. Peel and chop the sweet potatoes and pumpkin into cubes. Toss them in olive oil, salt, and pepper, and roast in the oven for 25-30 minutes until tender.
- While the vegetables are roasting, cook the pork belly in the oven or barbecue until crispy, about 20-25 minutes. Let it rest and then slice into bite-sized pieces.
- In a food processor, blend together the cherry tomatoes, jalapeno, green chillies, and half of the onion to make a spicy dressing. Add salt and pepper to taste.
- In a large bowl, mix the rocket leaves, spinach, lettuce, and corn together.
- Once the sweet potatoes and pumpkin are roasted, add them to the salad bowl along with the sliced pork belly.
- Chop the remaining onion, spring onion, capsicum, cucumber, and cauliflower into small pieces and add them to the salad bowl.
- Finally, drizzle the spicy dressing over the salad and toss gently to combine.
Macros:
- Total Calories: 765kcal
- Carbs: 90g
- Proteins: 75g
- Fats: 45g
Tags:
Healthy