Pumpkin and Potato Pie with Spinach and Grape Salad

Summary

Prep Time	40 mins
Cook Time	25 mins
Total Time	1 hr 5 mins
Course	Baking
Cuisine	European
Servings (Default: 4)

Ingredients

For the dough:

For covering:

100 g sprin onion (s) or leek
2 tablespoon peanut oil or coconut oil

For the salad:

Pumpkin and Potato Pie with Spinach and Grape Salad

Instructions

For the pumpkin pie, peel the pumpkin and potatoes, remove the seeds if necessary, wash and dice. Cook in water for 15-20 minutes until soft. Drain and mash in a bowl with butter and milk. Then make a dough together with wholemeal flour, 1/2 teaspoon salt, baking soda and egg.
Preheat the oven to 180 ° C fan oven.
Wash the spring onions or the leek and cut into rings. Heat the peanut oil in a large, oven-safe pan and fry the rings over a medium heat for about 1 minute. Spread the pumpkin batter evenly on top and fry for another 3 - 4 minutes. Then cook in the oven for about 10 minutes. Then take out the pan, turn the pumpkin cake onto a plate, slide it back into the pan the other way around and then bake in the oven for another 10 minutes.
During the baking time, roast the sunflower seeds in another pan until they are golden brown, then mix well 1 teaspoon of salt and honey with them and place on a plate.
Wash and dry the spinach and grapes. Halve the grapes, grate the parmesan and mix everything together with half of the sunflower seed mixture, the olive oil and the balsamic vinegar.
After baking, let the cake cool a little, then divide it into four pieces and serve with the salad sprinkled with the remaining sunflower seeds.

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