Crispy pork belly with salad

Crispy pork belly with baby beetroot, sugar snap peas, mini asparagus, fennel, red onion, parsley, goat cheese, halloumi, lime juice, olive oil, and cherry tomato salad

I bought the baby beetroot ready to serve from Coles.

I cooked the sugar snap peas and mini asparagus in boiling water and flash cooled them in ice water.

The fennel and red onion were sliced thinly with a mandolin (using the safety guard).

The halloumi was washed, dried, and fried to remove any squeakiness.

The cherry tomatoes and pork belly were cooked in a hot oven for 40 minutes.

Lunch

Breakfast

Morning walk

Weightloss