Pork and pumpkin with chimichurri

INGREDIENTS

1 1/5 kg

kent pumpkin, skin on, cut into thin wedges

500 g

lean pork fillet

45 g

smoked almonds, chopped

40 g

baby rocket

long fresh red chilli, chopped

garlic cloves, peeled

1 cup

fresh coriander stems and leaves

1/3 cup

fresh continental parsley leaves

1/2 cup

fresh mint leaves

60 milliliters

red wine vinegar

2 tsp

pomegranate molasses (optional)

2 tbsp

olive oil