250g pumpkin
150g spinach leaves
1 tbsp self raising flour
1 tbsp butter
1/2 tsp salt
50ml milk
Olive oil
Steps
1. Pluck spinach leaves, wash and air dry overnight.
2. Blend 50g of pumpkin in milk, set aside.
3. Cut 200g of pumpkin into bite size and lightly coat with self raising flour.
3. Spray some olive oil on pumpkin and airfry in basket at 180 deg C for 8-10mins (depending on size). Once the pumpkin can be pierced through with a toothpick, its done, set aside.
4. Mix 1 tbsp olive oil into the spinach leaves and airfry the leaves at 180 deg C for 2-3mins. Cover the leaves with a net to prevent it from frying up onto the coil.
5. Shake the basket a couple of times during airfrying to ensure even frying of the leaves. Be watchful as leaves can turn brownish very fast, you want green and not brown looking leaves. Do in batches for easy handling.
6. Pour the airfried leaves into a big bowl and toss with salt before placing them onto a plate. Use a spoon to aid in tossing as the leaves are very brittle. You want as much whole leaves than smaller broken ones.
7. Melt butter in a skillet and add the pumpkin puree, stir till well combined and cooked through. Turn off the heat, toss in the bite size pumpkin and mix well before scooping onto the bed of crispy spinach.
8. Bon appetit!
Notes
1. Can deep fry both the pumpkin and leaves if you do not own an airfryer.
2. If deep frying, the leaves must be very dry to prevent oil from splattering all over.
3. Can do salted egg coating of the pumpkin instead of using the puree coating.
