Ingredients: 

For the Rosti:

• 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

For the Spinach Tomato Salad:

• 1 cup fresh baby spinach

• 3-4 cherry tomatoes, halved

• 2 perilla leaves, rolled and sliced thinly

• Extra virgin olive oil

• Salt and pepper

For the Spicy Avocado Dip:

• 1 ripe Avocado

• 1 Cheongyang pepper

• 1 small bunch of coriander

• 2 cherry tomatoes (optional)

• Juice of half a lemon

• Salt & pepper

Method: 

To make the Rosti:

1. Use a graters and grate the incubator pumpkin, then place it in a kitchen cloth and squeeze out all the excess liquid. Transfer the pumpkin to a mixing bowl. Discard liquid.

2. Add the thinly sliced Dangjo and Asagi Gochu peppers, along with the perilla leaves into the bowl. Then add the rest of the ingredients in.

3. Mix the ingredients.

4. Heat a frying pan with some butter / olive oil.

5. Spoon in the mixture then form a flat Rosti / pancake. Let it cook for a minute or two before flipping in to the other side. The rostis should be golden brown and crisp on the edges.

6. Remove from pan.

To make the Spinach  Tomato Salad:

1. In a mixing bowl, add the spinach leaves, tomatoes, perilla leave ribbons, a drizzle of olive oil, salt and pepper. Give it a good toss

To make the Spicy Avocado Dip:

1. Finely chop the cheongyang pepper, coriander and cherry tomatoes (if using) then place it in a bowl.

2. To the same bowl, add the ripe avocado (peeled and seed removed), lemon juice, salt and pepper. Mash them all together till desired consistency.

Putting It All Together:

1. Please rostis on a place, servue with spinach tomato salad and spicy avocado dip, with a drizzle of olive oil.