Seared salmon with cucumber & tomato sambal

Preheat oven to 220°C fan forced.

Arrange pumpkin on a roasting tray in a single layer. Drizzle lightly with half the olive oil and season to taste. Roast 20 minutes until golden and tender. Alternatively for a quicker method, place pumpkin in microwave-safe dish, add a splash of water and cover. Microwave for 2 minutes, check and cook further until pumpkin is soft. Drain water before serving.

Meanwhile, for the sambal, place the asparagus in a heatproof bowl, cover with boiling water, stand for 3 minutes then drain. Refresh in cold water, drain well. Return to the bowl and stir in the remaining sambal ingredients (cucumber, cherry tomatoes, ginger, sweet chilli sauce, lime juice and coriander).

Lightly rub both sides of the salmon with remaining oil and season to taste.

Heat a non-stick frying pan over medium-high heat. Cook salmon 2-3 minutes each side or until cooked to your liking.

Arrange the pumpkin and spinach on serving plates. Add salmon and spoon over the sambal.