For the goat cheese in pumpkin seed breading on a bed of lettuce, first prepare the raspberry vinaigrette. Mix 3 tablespoons of raspberry vinegar with salt and pepper, gradually whisk in 3 tablespoons of canola oil to make a creamy mixture.
Puree a small handful of raspberries with the mint leaves, honey and the juice of 1/2 lemon and mix with the vinegar-oil mixture.
For the arugula pesto, blend 1 bunch of arugula with 40 g of roasted pumpkin seeds, salt, pepper, 40 g of Parmesan cheese and canola oil to make a creamy pesto.
Pass the goat cheese through a beaten egg and then bread it in a mixture of roasted finely and coarsely chopped pumpkin seeds, fry in hot canola or olive oil.
Mix the leaf salads with raspberry vinaigrette and arrange on the plates, place 1 sliced tomato on each salad and put 1 tsp of arugula pesto on each tomato slice.
Arrange the fried, still hot goat cheese in the center on top. Serve the goat cheese in pumpkin seed breading on a bed of lettuce.