Pesto Sauce-Glazed Pepperoni with Pumpkin

Tender pepperoni paired with pumpkin, green beans and celery root and green lentils, finished with dill and parsley and a hit of onion powder. 1. Pat the pepperoni dry and season with sea salt, onion powder. 2. Heat sunflower oil in a heavy pan and roast the pepperoni until it develops a deep golden crust, about 18 minutes. 3. Add pumpkin, green beans and celery root to the pan and cook until just tender, stirring in dill and parsley for fragrance. 4. Cook the green lentils separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of pesto sauce before serving hot.