Butternut squash & Sweet potato Japanese salad with pork belly

Oh well, where is summer gone?
I wanted to make myself uplifting in such unpleasant weather and made this dish.
That worked in a sense (I hope so!).
I added Japanese broth which made of kelp and dried bonito as a hidden flavour. 
I keep this very basic stock in my fridge any time. 
Japanese kelp powder and Cornish sea salt alongside
Parmigiano reggiano cracker made a lovely flavour and texture.
Have a lovely weekend everyone.