Pumpkin Rosti with a Spinach Tomato Salad and Spicy Avocado Dip

Ingredients

• 1/2 incubator pumpkin, grated
• 1 Dangjo pepper, thinly sliced
• 1 Asagi Gochu pepper, thinly sliced
• 5 perilla leaves, rolled and sliced thinly
• 1 tbsp all purpose flour
• 1 egg
• Salt and pepper
• Butter / olive oil for cooking
• 1 cup fresh baby spinach
• 3-4 cherry tomatoes, halved
• 2 perilla leaves, rolled and sliced thinly
• Extra virgin olive oil
• 1 ripe Avocado
• 1 Cheongyang pepper
• 1 small bunch of coriander
• 2 cherry tomatoes (optional)
• Juice of half a lemon
• Salt & pepper