Summary

Ingredients

• 250 g pumpkin meat, (Hokkaido or e.. nutme pumpkin)
• 200 g lamb`s lettuce
• 1 clove garlic, thinly sliced
• 1 onion (s), cut into wedges
• 40 g lentils, red
• 250 ml vegetable stock
• salt and pepper
• 4 tablespoon olive oil
• 2 tablespoon balsamic vinegar
• 1 teaspoon honey
• Cayenne pepper

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Instructions

1. Clean, wash and drain the lamb`s lettuce. Cook the lentils in vegetable stock for 5 minutes, place in a sieve and drain. Cut the pumpkin flesh into pieces and fry briefly in 2 tablespoons of olive oil. Add onion wedges and garlic slices, sauté until translucent and season with salt and pepper. Whisk the rest of the olive oil with the balsamic vinegar and honey. Season to taste with salt and cayenne pepper. Spread the lamb`s lettuce on the plates, arrange the pumpkin and lentils on top and drizzle with the dressing.