Thai-Style Chicken & Roast Pumpkin Salad

While the veggies are roasting, finely grate the ginger and garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a generous pinch, then slice into wedges. Thinly slice the pear. Roughly chop the coriander. In a large bowl, combine the ginger, garlic and lemon zest. Set aside. In a medium bowl, combine the Thai seven spice blend, the salt and a drizzle of olive oil. Add the chicken thigh and toss to coat.

Heat a large frying pan over a high heat with olive oil (1 tbs for 2 people / 2 tbs for 4 people). Heat for 1 minute, or until "just smoking", then carefully pour the oil over the ginger-garlic mixture in the large bowl. Add the soy sauce, brown sugar, a generous squeeze of lemon juice and the rice wine vinegar to the bowl. Mix well to combine.

TIP: The hot oil will bubble up and ‘cook’ the ginger and garlic.

Return the frying pan to a medium-high heat. Add the chicken thigh and cook, turning occasionally, until browned and cooked through, 10-14 minutes. Remove the pan from the heat.

TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

When the roasted veggies have cooled slightly, add the pear, roasted veggies and mixed salad leaves to the bowl with the ginger dressing and toss well to coat.