Cook rice according to package instructions.

Peel the Hokkaido and dice it.

Peel the carrots and cut them diagonally into thin slices.

Heat the rapeseed oil in a pan.

Fry the Hokkaido in a pan.

Add the carrots and fry for another 5 minutes, season with salt and curry.

Add the vegetable stock and peas and cook covered for 5 minutes.

Chop roughly the pumpkin seeds and mix with the pumpkin seed oil, lemon juice, salt and pepper.

Clean and wash the lamb’s lettuce and shake dry.

Cut the goat cheese roll into 12 slices.

Wash lemon balm, shake dry, pluck leaves.

Mix the rice and cranberries with the pumpkin and carrots.