Boil the Beluga Lentils in a pan with the onion cut into fours, in low heat for 20 minutes.
Then strain the lentils and remove the onion.
Season with 2 tablespoons olive oil.
Spread the pumpkin cubes on an oven pan and bake at 180 ° C for 10 minutes.
In a frying pan, sauté the slices of sausage with a little bit of olive oil
Cut the avocado into small cubes, reserving a few slices for decoration.
Cut the gorgonzola cheese into small cubes
In a bowl put the lentils, salad (cabbage – carrot), the avocado and Gorgonzola cubes, sautéed sausage, cherry tomatoes and mix.
Season with olive oil and lemon, add the lemon zest, salt and pepper and mix.
Decorate with the avocado slices we kept earlier and the pomegranate.
Serve as an appetizer or as a salad.