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1. Prepare all kinds of salad ingredients (partially). Wash the cabbage, remove the stem and leave the tender leaves. Wash the parsley. Mommy pumpkin (prototype sweet pumpkin) is peeled, seeded, washed and cut into 3.5 cm pieces. Load (approximately) into a baking tray.

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2. Chop the garlic. Chop the little red rice pepper. Add it to the pumpkin.

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3. Add thyme, black pepper, olive oil and pumpkin and mix well. Finally, sprinkle with a thin layer of sugar. Put it in the oven at 200 degrees Celsius for 20 minutes.

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4. Bake the pumpkin and put cold water into the pot at the same time (not too much, just cover the cabbage). After boiling, add 2 tablespoons of salt, and immediately drain the cabbage.

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5. Continue to cook quinoa with salt water that has just been blanched. Boil the water and pour the quinoa into a bowl filled with cabbage.

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6. Wash the saint tomatoes and cut them in half.

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7. Chop small onions (be sure to use small onions).

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8. Take out the roasted pumpkin (the pumpkin is softened and cooked), add the fried green cabbage and quinoa, add the chopped onion, cut the virgin tomato in the middle, chop the almonds, wash and chop the parsley, sprinkle with olive oil, Shirley vinegar, salt, pepper and cheese, and put it on a plate.

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9. Add green cabbage and quinoa to the roasted pumpkin, and add chopped onion and tomato. Chop almonds (or use almond slices), wash parsley, chop and sprinkle, sprinkle with olive oil, Shirley vinegar, salt, pepper and cheese, and put on a plate. Finally, insert a parsley for decoration and serve.