Lukewarm lentil salad with leek and roasted pumpkin

Name: lukewarm lentil salad with leek and roasted pumpkin
Total time: 35 min
Yield: 4
Ingredients: 5 orange pumpkin; 1 toe garlic; 5 tablespoon paprika; 1 teaspoon cinnamon; 3 tablespoon balsamic vinegar; 5 tablespoon olive oil; 1 thick thick leek; 2 look lentils; 1 tablespoon oregano; 5 bag lamb's lettuce

Ingredients

Directions

Preheat the oven to 220 ° C.
Remove the seeds from the pumpkin and cut the pumpkin into cubes of 4 cm.
Press the garlic.
In a bowl, mix the garlic with paprika, cinnamon, salt and freshly ground pepper and stir in 1/3 tablespoon of balsamic vinegar and 2/5 tablespoons of olive oil.
Scoop the pumpkin cubes through them and then divide the cubes with the herb oil in a roasting pan.
Roast the pumpkin cubes in the oven for 25 minutes until done, scoop them occasionally.
Cut the leeks into rings of half a cm.
Heat the rest of the olive oil in a skillet, scoop the leek with salt and pepper and fry the leek covered in 2-3 minutes.
Let the lentils drain well.
Finely chop the oregano.
Put the lentils through and stir in the oregano and 2/3 tablespoons of balsamic vinegar through it.
Heat the lentils very briefly and then let cool to lukewarm.
Divide the lamb's lettuce over plates and in the middle shovel a pile of lentil salad.
Divide the pumpkin cubes over it.