For the pork, mix well all the ingredients together and rub well the pork fillet, allow to rest for a minimum of 1 hr in the refrigerator. Grill the fillet on a griddle pan or bbq and finish in oven at 180`c. Continue by preparing the pumpkin wedges and couscous. Cut the pumpkin in wedges and toss in the flour and thyme and deep fry in vegetable oil. Bring the stock to the boil and pour it onto the couscous, cover for 10 minutes then mix and serve. To make the salsa, sweat the chilli and ginger without browning on a very low heat, then add the tomato pulp and infuse for a few more minutes, remove from heat and season.

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