Cut the pumpkin in half, remove the seeds and cut the flesh into cubes.
Prepare the quinoa according to the instructions on the packaging.
Heat a pan with olive oil and fry the small kale leaves until they turn light brown and the edges are a bit crunchy. Season with a little bit of salt and pepper. Do the same for the red cabbage and the pumpkin.
Cut the avocados in half. Remove the kernel, scoop out the flesh with a spoon and cut into strips.
Mix the honey and lemon juice and season with salt and pepper.
Then put the avocado in a bowl together with the quinoa, kale and red cabbage. Sprinkle with the honey lemon dressing.
Finish the dish with the Cheesepop and half of the softly cooked egg.