Chipotle pork with quick pickled cucumber salad

Slice pumpkin into 2cm thick pieces, cut into wedges. Place in a single layer onto a microwave-safe plate. Cover with damp paper towel. Microwave 4 to 5 minutes until almost tender. Drain well.

Meanwhile, combine the vinegar and cucumber in a small bowl. Season. Stir to coat. Cover, set aside for 10 minutes.

Combine the chipotle paste and oil. Spoon half over the pork, turn to coat both sides. Add the lime juice to the remaining chipotle mix and set aside.

Preheat a barbecue plate, chargrill or non-stick frying pan over medium heat. Cook the pork for 2 minutes each side for medium or until cooked to your liking. Remove to a plate, cover loosely with foil and rest 3 minutes. Barbecue the pumpkin for 4 minutes each side until lightly charred and tender.

Drain the quick pickled cucumber. Add radish and ginger. Arrange leaves and pumpkin onto serving plates. Top with pork. Spoon over reserved chipotle lime dressing. Serve with pickled cucumber salad.