Salad With Roasted Pumpkin And Hemp Seeds

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Ingredients:

• 1 small pumpkin (I used Calabaza squash)
• 2 young carrots
• arugula
• udon noodles
• mung beans
• shelled hemp seeds
• dressing (half lemon juice, 3 tablespoons sesame oil, 2 tablespoons teriyaki sauce, 1 tablespoon fish sauce, 1 tablespoon honey, 1 tablespoon sweet chilli sauce, a pinch of fenugreek, a pinch of dried ginger)

Preparation:

• I started by cutting the pumpkin and carrots into larger pieces. 
• I put them on baking paper, seasoned with a little garlic and sweet pepper and then baked for about 20 minutes at 190 degrees C.
• During this time, udon noodles were boiling. 
• Be careful, its cooking time is quite short. I cooked mung beans (soaked earlier for 12 hours) for about 20 minutes until tender. 
• I washed the rocket lettuce and put it in a dish. 
• Warm udon noodles landed next to Rukla, followed by baked pumpkin and carrot pieces, sprinkled with mung beans and hemp seeds. 
• I poured the whole lot with teriyaki dressing (juice of half a lemon, 3 tablespoons of sesame oil, 2 tablespoons of teriaki sauce, 1 tablespoon of fish sauce, 1 tablespoon of honey, 1 tablespoon of sweet chilli sauce, a pinch of fenugreek, a pinch of dried ginger).