Pumpkin carpaccio, minced pork, chilli and lime

Pumpkin carpaccio, minced pork, chilli and lime. Photo / Ian Jones

Serves four as an entree

500g lean pork mince
3 shallots, peeled and finely diced
5 cloves garlic, roasted in skin for 12minutes
Sea salt and pepper
750g jarrahdale or kobocha pumpkin, skin and seeds removed
100ml water
25ml lime juice
50ml Thai fish sauce
25g sugar
1 tbsp red chilli, chopped
2 tbsp olive oil
2 tbsp baby capers, rinsed
Handful micro coriander

1 Heat a saute pan with a little high-heat oil, add pork mince, shallots and chopped roast garlic. Fry until pork is coloured.

2 Bring a saucepan of salted water to the boil. With a 40mm cookie cutter, stamp out tubes of pumpkin and slice thinly on a mandolin. Blanch in the water until pumpkin is just limp, about one to two minutes.

3 In a mixing bowl, whisk water, lime juice, fish sauce, sugar and red chilli. Whisk in oil. Lay pumpkin in a round plate, overlapping each piece. Scatter over the hot pork and capers. Dress with the chilli lime vinaigrette, scatter over the micro coriander and serve.