marinated pumpkin with lamb's lettuce* and parma ham (serves 4) 400 g pumpkin salt, white pepper 1 tablespoon sugar 4 tablespoons frying oil 6 tablespoons white wine vinegar 2 tablespoons walnut oil 40 g pumpkin seeds 4 tablespoons pumpkin seed oil 65 g lamb's lettuce * {Deu. = Feldsalat} ( if lamb's lettuce is not available, you can use oak leaf, chicory or iceberg lettuce) 1. Cut the pumpkin into 8 wedges and peel. Season the wedges with salt, pepper and sugar. 2. Fry the wedges in the oil over moderate heat on each side for 3 or 4 minutes. Add 4 tablespoons vinegar and stir well. Then add the walnut oil and 3 tablespoons water. Season again if necessary with salt and pepper and remove from the heat. 3. Roast the pumpkin seeds in 1 tbl pumpkin seed oil and season with salt. 4. Mix the remaining pumpkin seed oil and vinegar with 3 tbl water, salt and pepper and toss in the lettuce. 5. Arrange lettuce, pumpkin wedges, and ham on the plates and sprinkle with pumpkin seeds back