Salad with Baby Valeriana Leaves with roasted pumpkin and pomegranate seeds

Materials for 4 people

• 1 bag Baby Valerian Leaves "From the Vezyroglou Farm"
• Fresh aromatic herbs 
• 2 onions, finely chopped
• 1 cucumber, finely chopped
• 4 radishes, finely chopped
• 1 cup pomegranate seeds

For the pumpkin

• 400 gr. pumpkin, sliced
• 2 tbsp. olive oil
• 2 cloves garlic, finely chopped
• Salt and pepper

For the sauce

• 1 tbsp. mayonnaise
• 3 tbsp. red wine vinegar

• Wash and dry the Valeriana leaves and herbs. Put them in a bowl, add the onions, cucumber, radishes, pomegranate seeds, and mix.
• Prepare the pumpkin. Preheat the oven to 180 ° C.
• Mix the pumpkin with the olive oil, garlic, salt, pepper and cook for about twenty minutes or until the pumpkin is ready. At the same time, prepare the sauce by mixing all the ingredients together.
• Mix the salad with the pumpkin, add the sauce and serve.