Instructions: Marinate the pork in the coriander, cumin and olive oil. Dice the sweet potatoes, blanch them and fry gently in a pan to colour them.

Make a salsa by sauteing the diced aubergine in some olive oil with the garlic and root ginger, then remove from the heat and add the tomatoes and coriander leaves.

Chargrill the pork fillet and serve on a bed of sweet potatoes with the salsa.

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