Barbecued pork rack with rosemary, eggplant, capsicum, fennel, zucchini, figs and potatoes

Toast fennel seeds in a small dry pan over medium heat until aromatic. Transfer to a mortar and pound with garlic, rosemary, lemon zest, salt flakes and peppercorns to form a paste. Mix in about 1 tsp olive oil and rub mixture all over pork, pushing it well into scored skin.

Place uncovered in fridge overnight.

The next day, cut ends from eggplants and partly peel lengthways to expose some of the flesh, then slice into rounds about 1cm thick. Sprinkle slices evenly with salt and set aside for 1 hour. Rinse eggplant under cold water and pat dry with paper towel. Cut capsicums into quarters and remove seeds. Slice fennel and zucchini into thick slices lengthways. Bring pork to room temperature.

Preheat a covered barbecue to medium heat. Boil potatoes in lightly salted water until half cooked, then drain and set aside. Brush remaining vegetables and figs with olive oil. Heat a very large heavy-based pan with remaining olive oil over medium heat, and when hot, place pork skin side down and leave for several minutes to blister. Remove pork. Add potatoes to pan, then top with pork. Cook in barbecue for 15-20 minutes or until done to your liking. Pork can be cut into cutlets and finished on barbecue, if desired. (Alternatively, place pork on a rack with potatoes underneath. Roast in a 220°C oven for 15 minutes. Reduce heat to 160°C and roast for a further 30-40 minutes until cooked and tender.)

Rest pork in a warm place and grill remaining seasoned vegetables on barbecue until nicely charred and then transfer to a platter. Grill figs and add to platter.

Slice pork rack into cutlets. Serve vegetables with burrata and bowls of green pickles, if desired.