PREPARATION
Cook the
lentils quickly in water and salt for about 10 minutes. Meanwhile cut the pumpkin pulp into cubes, then steam it for about 5 minutes. Let it cool. Peel the radish and cut into thin slices with a mandoline. Roast the pumpkin seeds in a pan over high heat. Wash and peel the lettuce, dry the leaves in a salad centrifuge and cut into wide strips. Make a vinaigrette mixing balsamic vinegar, mustard, sugar, sunflower oil and pumpkin seed oil. Season with salt and pepper. Pour the vinaigrette into a large glass jar (with lid). Fill the tin in layers with lentils, radish slices, pumpkin, lettuce and pumpkin seeds
