Pumpkin Mash; Season the pumpkin, sweet potato and garlic gloves, wrap in aluminum foil and bake the parcel in a preheated oven at 325°F for approximatly 40 minutes until the contents are cooked through.
Puree with olive oil, heavy cream, rectify seasoning and put to one side.

Tomato Jam; Blanch and peel the tomatoes and add salt. Leave the tomatoes in a strainer to rest and allow the salt to draw out some water. Squeeze out any remaining liquid.
Add seasoning and puree in a blender.
Wrap the monkfish loins with thin slices of bacon and roast in the oven for 7 minutes at 180°C.
Place pumpkin mash on serving dishes.
Slice monkfish and arrange three medallions of different hight on each plate. Top one of the three medallions with a spoon of tomato jam.
Toss all salad ingredients with olive oil and chili and add to the dish. Sprinkle a little chili oil and serve immediately.