Roast Pork Belly & Baby Broccoli

• Meanwhile, place peeled pumpkin pieces on 
a lined oven tray. Drizzle with olive oil, season 
with salt and toss to coat.
• Spread out evenly, then roast until tender,  
20-25 minutes. 

• Meanwhile, trim baby broccoli and halve any 
thicker stalks lenghtways. 
• Roughly chop baby spinach leaves.
• Roughly chop roasted almonds. 
• Zest lemon to get a pinch, then slice into 
wedges.
• Pick and finely chop rosemary leaves. 
TIP: Run your fingers down the rosemary stalk to 
remove the leaves easily 

• In a large frying pan, heat a drizzle of olive oil 
over medium-high heat. Cook baby broccoli 
until tender, 5-6 minutes.
• Add baby spinach and cook until softened,  
2-3 minutes. Add a squeeze of lemon juice.
• Season to taste with salt and pepper, then 
transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat, then add 
the butter, almonds, rosemary and lemon zest. 
Cook, tossing, until bubbling and fragrant,  
1-2 minutes. Remove from heat.
• In a small microwave-safe bowl, combine 
balsamic glaze and sweet chilli sauce. 
Microwave in 10 second bursts until heated 
through.