Smoked pork with fried Hokkaido, red lentils, arugula and balsamic topping

Ingredients for 3 servings:

• 700 g Hokkaido pumpkin(s)
• 70 g lentils, red
• 1 spring onion(s)
• 6 slices of Kasseler minute steaks
• 1 clove(s) garlic
• 300 ml vegetable stock
• 75 g arugula
• 3 tbsp balsamic vinegar
• 3 tbsp rapeseed oil
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Halve the pumpkin, remove the seeds, and cut into approximately 1 cm wide wedges. Wash the arugula and spring onion. Slice the onion diagonally into thin rings. Peel the red onion and garlic. Halve both and finely slice. In a small bowl, make a dressing from the balsamic vinegar and oil and season with salt and pepper. Bring the vegetable stock to a boil in a small saucepan, add the lentils, and simmer for about 10 minutes, until tender. Drain the lentils in a sieve, reserving 50 ml of the vegetable stock. Meanwhile, heat 3 tablespoons of oil in a large pan and sauté the pumpkin wedges for a good 5 minutes, until softened. Then add the red onion, garlic, and half of the spring onion rings and sauté for another 3 minutes. Deglaze with the remaining vegetable stock, mix briefly, and season generously with salt and pepper. For the last 5 minutes, heat the pork slices on both sides in another pan over medium heat. Divide the meat among the plates, arrange the arugula and pumpkin alongside, and top the pumpkin with the lentils. Drizzle the dressing over the vegetables and salad.