Slice the onion thinly, remove the skin and seeds of the sweet pumpkin and cut it into large pieces, chop the dried plums thickly, and wash the green lettuce cleanly.

Place the sweet pumpkin on a paper foil, coat it with cooking oil (1Ts), bake it in an oven preheated to 180 for 15 minutes, strain the yolk of the boiled egg through a sieve, and finely chop the white.

Pour cooking oil (2Ts) into a pan heated over medium heat, add white wine little by little, and stir-fry the onions until they turn brown to make onion jam.

After cooling the roasted sweet pumpkin, strain it finely through a sieve, and mix it evenly with egg yolk, white, milk, honey, salt, and pepper to make a sweet pumpkin salad.

Stir-fry almond slices in a dry pan heated over low heat until golden brown.

Put sweet pumpkin salad, green lettuce, and slice cheddar cheese on the bread (1 sheet), apply plenty of onion jam on the other bread (1 sheet), cover it, and cut it into a triangle.