Cook the rice until al dente according to the instructions on the packet.

Core the pumpkin, cut into approx.

1.

5 cm thick wedges, mix with 2 tablespoons of olive oil, a little salt and ¼ teaspoon of chili flakes.

Roast on a tray in the oven at 200 ° C for 18–20 minutes.

Peel onion and chop finely.

Melt the butter in a saucepan and sauté the onions and curry powder.

Put the dripping wet rice in the saucepan, mix in and cook covered for another 10 minutes over a mild heat.

Wash the iceberg lettuce and cut into strips.

Wash the cucumber, peel it into strips, cut in half lengthways, remove the core and cut into thin sticks approx.

5 cm long.

Roast walnuts in a pan without fat, let cool & chop.

Rub the peel thinly from ½ lemon and squeeze out 3 tablespoons of juice.

Halve the avocado, remove the core, cut one half into thin wedges and marinate with 1 tablespoon of lemon juice.

Dice the other half, finely puree with yoghurt, a little salt, ¼ teaspoonchili flakes and 2 tablespoons lemon juice.