Finely mince the basil leaves, and add to a bowl with the ground chicken, 1 tablespoon of cassava flour and a ¼ teaspoon of salt. Mix well with your hands, and form into 16 small balls. Roll the balls in the extra flour until they are well coated.
Heat two frypans, and add 3 tablespoons of olive oil or lard to each pan. In one pan, fry the pumpkin, and in the other the meatballs. Turn and shake often until the meatballs are well cooked and golden, and the pumpkin is soft and coloured on the edges, about 20 minutes.
Meanwhile, distribute the spinach, rocket, blackberries and strawberries onto plates.
Pile the hot pumpkin and meatballs into the centre of the salad, or wait for them to cool and serve them at room temperature.
Douse the salads generously with extra virgin olive oil and vinegar, and with a fresh grinding of salt (or place the bottles and the grinder on the table, so that each can dress their own.