Zubereitung

1. 1

   Cook the lentils in salted water until just tender, then drain and let them cool.

2. 2

   Cut the pumpkin into wedges, toss with oil and salt and roast on a tray at 200 °C until soft and browned.

3. 3

   Finely shred the red cabbage and scrunch it with a pinch of salt. Cube the beetroot. Whisk the tahini with lemon juice, water and salt into a pourable dressing.

4. 4

   Layer the lentils, pumpkin, beetroot and cabbage separately into four boxes. Keep the dressing apart and add it with the pumpkin seeds only before eating.