Cook the lentils in about 2 l boiling water for about 25 minutes.
In the meantime, chop the walnuts coarsely and roast them in a pan without fat for 2-4 minutes, turning them over. Remove.
Wash the pumpkin, quarter it, remove the seeds and cut into cubes of about 1 cm. Heat 2 tablespoons of oil in portions in the pan. Fry half of the pumpkin one after the other for about 8 minutes while turning. Season with salt and pepper.
Pour the lentils into a sieve, quench cold and drain. Wash parsley, shake dry, chop coarsely.
For the vinaigrette, clean the chillies, halve them lengthwise, remove the seeds and cut into fine strips. Peel garlic and chop finely. Mix 5 tbsp. oil, 2 tsp. honey, chilli, garlic, vinegar, 1 tsp. curry and stock.
Mix with lentils, pumpkin, walnuts and parsley. Season to taste with salt and pepper.
Line a baking tray with baking paper. Cut the cheese into 12 slices of equal thickness and place them on the baking tray. Season with salt and pepper. Sprinkle with the rest of honey. Switch on the oven grill. Bake the cheese for 3-5 minutes.
Serve on the salad.