Pumpkin frittata with lentil salad

Preheat the oven to 200ºC.

Place the pumpkin and carrot on a baking tray and drizzle with 3 tablespoons of oil. Roast in the oven for about 20 minutes.

Grate half of the lemon zest and squeeze out the lemon. Mix lemon zest and juice with half the garlic, half of the thyme, 2 tablespoons of oil, salt and pepper through the lentils. Beat the eggs with the cream and cheese.

Heat the rest of the oil and fry the onion rings with the rest of the garlic and thyme.

Place the roasted pumpkin and carrot on the bottom of the pan with the onions on top. Pour the egg mixture over it and place in the middle of the oven for 25-30 minutes.

Roast the hazelnuts in a dry, hot frying pan.

Serve the frittata with the salad and scoop up the roasted carrots and nuts.