Roasted Hokkaido pumpkin with lamb's lettuce

Ingredients for 4 servings:

• 250 g Hokkaido pumpkin(s) or e.g. B. Nutmeg pumpkin
• 200 g lamb’s lettuce
• 1 garlic clove(s), thinly sliced
• 1 onion(s), sliced
• 40 g lentils, red
• 250 ml vegetable stock
• salt and pepper
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• Cayenne pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Clean, wash, and drain the lamb’s lettuce. Cook the lentils in vegetable broth for 5 minutes, transfer to a colander, and drain. Cut the pumpkin flesh into pieces and sauté briefly in 2 tablespoons of olive oil. Add the onion wedges and garlic slices, sauté until translucent, and season with salt and pepper. Whisk the remaining olive oil with the balsamic vinegar and honey. Season to taste with salt and cayenne pepper. Divide the lamb’s lettuce among the plates, arrange the pumpkin and lentils on top, and drizzle with the dressing.