Cut the pumpkin into cubes. Season lightly with salt and pull juice. Then dry, brush with oil. Roast in a coated frying pan, turning until just tender.
Mix bulghur or couscous with carrot juice, swell for fifteen minutes.
To the vegetables form, with closed lid briefly pull. Add nuts and herbs, drizzle with a little oil.
Serve lukewarm with fried cream cheese.
Tip: Serve in a hollowed out patisson, use the contents for lettuce. Use corn kernels instead of cereal.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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